Slow Cooker Pork Chops with Creamy Hash Browns

Slow Cooker Pork Chops with Hash Browns | Pinky's PantryThis pork chop recipe is one that’s been around for years. If you just Google “slow cooker pork chops and hash browns,” you’re bound to come across a few variations of it. You can make it with cream of mushroom soup, O’Brien style potatoes, a different kind of cheese, the possibilities are many and varied.

This version was given to me by one of my officemates years ago and I’ve fixed it this way ever since. It’s easy and delicious. The best part is I have one of those slow cookers that lets you brown the meat right in it so I don’t have to dirty a separate skillet. Toss together a green salad and dinner’s ready in 2 shakes of a leg…. or 2 shakes of a dressing bottle.


  • 6 pork chops
  • 1 tbsp. canola oil
  • 1 can cream of celery soup
  • ½ cup milk
  • ½ cup sour cream
  • 1½ cups shredded cheddar cheese, divided
  • 1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed
  • 2 cans (2.8 oz) French-fried onions
  • salt and pepper, to taste
  1. Season pork chops with salt and pepper.
  2. In a large skillet, brown chops in oil on both sides and set aside.
  3. In a large bowl, combine the soup, milk, sour cream and 1 cup of cheese.
  4. Stir in the hash browns and one can of onions; season with salt and pepper to taste.
  5. Transfer hash brown mixture to a greased slow cooker and lay pork chops on top.
  6. Cover and cook on low for 4-5 hours.
  7. Sprinkle top with remaining onions and cheese.
  8. Cover and cook 15 minutes longer or until cheese is melted.



Breakfast Scramble

Breakfast Scramble | Pinky's Pantry
Breakfast is my favorite meal of the day. There’s something empowering about starting a new day with your family gathered around you at the table, with all the noise and chaos that that involves. Invariably, some challenge will arise — someone realizes they’ve misplaced their homework, someone doesn’t want pancakes, someone is missing a shoe, or any of the myriad things that can go wrong when you’re hurrying to get five kids ready and off to school on time. But ah…. the ensuing peace and quiet after they’ve all left is sublime. And so is the feeling that you’ve just conquered the world after solving every problem they threw at you that morning.

A Breakfast Scramble is a nice, easy breakfast to prepare on rushed mornings. Just add some toast and some cut-up fruit and you’re done with the most important meal of the day!
Breakfast Scramble | Pinky's Pantry

BREAKFAST SCRAMBLE  (Feeds a family of 8)

  • 1 dozen eggs, beaten
  • 2 lbs. bulk sausage
  • 1 pkg. frozen country-style hash brown potatoes, defrosted
  • 1/2 medium onion, chopped
  • 1/2 large red or green bell pepper (or both), chopped
  1. In a medium frying pan, scramble the eggs until they’re just starting to solidify but are still a little wet. Set aside.
  2. In a large skillet or wok, saute the onions, bell peppers and sausage together for 2-3 minutes.
  3. Add the hash browns and stir all together, cooking until the potatoes are done.
  4. Mix in the scrambled eggs and continue cooking until the eggs are heated through.