I love this served over egg noodles. The pork chops just melt in your mouth!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Makes |
1-1/2 quarts |
3 quarts |
4-1/2 quarts |
6 quarts |
7-1/2 quarts |
9 quarts |
| Ingredients | ||||||
| Cream of celery soup |
10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
| Cream of mushroom soup |
10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
| Dry onion soup mix |
1 envelope |
2 envelopes |
3 envelopes |
4 envelopes |
5 envelopes |
6 envelopes |
| Dried parsley |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Thin pork chops |
6 |
12 |
18 |
24 |
30 |
36 |
Assembly Directions:
Combine celery soup, mushroom soup, dry soup mix and parsley in a bowl.
Freezing Directions:
Put the uncooked pork chops in a freezer bag or rigid container. Pour the sauce over them. Seal, label and freeze.
Cooking and Serving Directions:
Thaw the bag overnight in the refrigerator. Spray the crock pot with cooking spray. Pour the pork chops and sauce into the crock pot. Cook on low for 4 hours. Serve over your favorite rice or pasta.
Nutritional Info:
Per Serving: 334 Calories; 21g Fat (56.8% calories from fat); 25g Protein; 10g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 1381mg Sodium.
Exchanges: 1/2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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