I made another Voogt family recipe last night. Normally it’s done in the oven. But I tried it in the crockpot so I could get it going earlier in the day when I had time. I think it works a little better in the oven since some of the liquid evaporates that way. But it was still good in the crockpot. Justin still liked it 🙂 (I didn’t have any…I had dinner at MOPS). And since I was in a rush trying to get ready for MOPS and making sure Justin was all set to watch Rebecca, I forgot to take a picture.

Pork Chop and Potato Skillet

6 pork chops (I use center cut…normally only make 2 since it’s all we need)
8 cups thin potato slices (I cut back on this with fewer chops, maybe 2 potatoes)
1 1/2 cups onion slices (adjust to your taste)
3 Tbsp. flour (reduce a bit if using fewer potatoes)
2 tsp. salt
1/2 tsp. pepper
1 can cheddar cheese soup
1 1/4 cups milk

Brown pork chops in skillet. Combine potatoes, most of the onions (reserve a few), flour and seasoning. Toss lightly. Place in buttered (or sprayed) 2 qt. casserole. Place chops on top of potatoes. Top with reserved onion slices. Add soup and milk to skillet with meat drippings. Bring to a boil over medium heat, stirring constantly. Pour over potatoes and chops. Cover. Bake @ 350 for 1 hr. 10 min., until potatoes are tender.

To make it in the crockpot I sprayed the crockpot, tossed the potatoes, onions, flour and seasoning together in the crockpot. Put the chops on top (I didn’t brown them…but it might work a little better to do that if you have time to cut back on some of the grease in the crockpot). Top with a little onion. Whisk the soup and milk and pour over top. I cooked it for about 6 hours, on high part of the time and low part of the time.