News From Terre Haute, Indiana

October 7, 2012

TRIED 'N' TRUE: Make Pork Chops and Potatoes Dinner in slow cooker

Jackie Lindley
Special to the Tribune-Star

---- — When we were farming, I always had to take lunch (and sometimes an evening meal) to the fields. The lunch was bigger than the evening meal (they get real sleepy when they have a big evening meal). I was going through some of my old, old recipes. When I was in Home Extension we gave demonstrations. I did field lunches. They were always so good and easy. I’m going to bring it up to date; instead of the oven, I use a slow cooker.

Pork Chops and Potatoes Dinner

4 cups thinly sliced raw potatoes

1 can cream of celery soup

1 can evaporated milk

2 tablespoons chopped onions

1 teaspoon salt

Pepper to taste

4 pork chops

• Spread potatoes in large slow cooker.

• Combine soup, milk, onion,1⁄2 teaspoon salt and pepper. Pour over top of potatoes.

• Sprinkle pork chops with remaining 1⁄2 teaspoon of salt.

• Brown slowly on both sides in hot oil in a skillet.

• Arrange browned pork chops on top of potatoes.

• Cook on low or medium until potatoes are done. About 3 to 31⁄2 hours — or you may put all into a baking dish and bake at 375 degrees for 11⁄4 hours, or until potatoes ar tender.

NOTE: You can add more or less according to how many servings you need.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.