Quint Da Man
Peabody, MA
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This is a meal my mom use to make stove top that I transfered to slow cooker/crock pot.
Increase quantities appropriately per people you want to feed. This is for 2 or 3 depending on appetite.
Prep time 15 minutes
Cook time 6 hours
4 center cut bone-in pork chops 3/4" thick
1 small bag peeled carrots
4 potatoes
3 med onions
2 tablespoons minced garlic
1 can Campbells condenced golden mushroom soup
coarse salt
cracked peppercorn
Brown pork chops on both sides to a nice golden brown with salt and pepper.
Peel and chop potatoes into large chunks
Peel and chop onions into large chunks
Combine carrots, potatoes, onions, and garlic in slow cooker. Add salt and pepper and mix.
Lay pork chops on top of vegetables. Pour golden mushroom soup (still in condenced form) evenly over pork chops.
Cover and cook on high for 1 hour then low for 5 hours.
Comes out fall-off-the-bone good with a nice gravy
* This post was
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LindaAnn
Columbus MS
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This sounds really good--I am printing and adding to my recipe collection. I love slow cooker/crockpot meals.
Thanks for sharing.
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KLO
Southern OK
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Sounds good but why bother peeling the potatoes? That's where all the good for you stuff is plus it's a whole lot easier not to peel! We don't even peel for mashed potatoes any more.
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Nascarcruzin
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Thanks! I am looking for some crock pot recipes to cook, while on the road.
Rebecca
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Pepperoni
Ypsilanti, Michigan 48198
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That is one of my favorite meals. I season the meat with salt, pepper and Mrs. Dash and powder well with flour before browning; no need to overcook at this point. One variation is to prepare with mac & cheese, another is with onions and a rich cream sauce on the potatoes beneath the chops. If you like broccoli, place them on top about 10-15 minutes before serving; broccoli cooks quickly. If you like cheese over your broccoli, melt it in a smallbowl in the crock pot or microwave.
The same basic meal also works well with fried chicken or squirrel or rabbit. A big favorite at the hunting lodge.
These meals have short prep time and all of the cleanup is done long before mealtime. Use the cooktime to prepare fresh rolls and salad.
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Quint Da Man
Peabody, MA
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KLO wrote:Sounds good but why bother peeling the potatoes? That's where all the good for you stuff is plus it's a whole lot easier not to peel! We don't even peel for mashed potatoes any more.
I have used baby red potatoes in this as a variation without peeling love it that way too. I will give the no-peel technique a try  , hell I may even leave all the dirt on them.....lol 
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Cruzette
Santa Cruz, CA
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I use the red potatoes in all my crock pot meals and never peel them either.
Your recipe sounds pretty good, I think I might give this a try. Besides un-peeled red potatoes, I think I would use the prepackaged baby carrots that come already peeled.
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Cruzette
Santa Cruz, CA
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Quint Da Man, I finally got around to trying this recipe. It turned out pretty good. I only had cream of mushroom & garlic soup, so mine turned out a little different, but it was very tasty.
I think if I make this again, I might add some sauteed mushrooms.
Thanks for sharing!
PS Today I am going to try Scali71 recipe for French Fried Crock Pot Chicken
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SWMO
Southwest Missouri
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Sounds like a winner.
I like Golden Mushroom soup better than the regular, its also good with chicken. It blends well with garlic also.
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Nascarcruzin
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We stopped at the grocery store on the way out of Albuquerque and I started the crockpot, about 10:30 EST. Also, picked up some baking potatoes. Yum Yum
Rebecca
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