May 012008
 
Share This Recipe

I love this served over egg noodles. The pork chops just melt in your mouth!
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

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.

Sorry, the comment form is closed at this time.