Momma Said, “Baby, it is cold outside, I think the Ice Age has returned.” I expect to see a Wooly Mammoth walk by any time now. We are having snow in places that do not get snow at all on the East Coast. Around here, we have had more below zero temperatures this past week than we have had in five years combined.
I hope everyone is looking out for their pets and farm animals because this weather can be deadly. I let the dogs out and both of them came back in the house limping. They had snow balls packed in between their toes and they were not happy. If you are walking your pets in this weather keep watch for trouble with their feet. Also, when you get home it is a good idea to wash their feet if they have been walking where there is salt on the sidewalks.
I guess this weather is good for the ski resorts but as cold as it has been I don’t know how anyone could keep from freezing to death on the slopes. Momma Said, “It is way too cold for this gal to be doing anything outside.” For all the diehard skiers out there, I hope you have a ton of fun. With all the school closing we have had the kids are getting an extended Christmas break so they have ample opportunities to hit the slopes.
Stay warm and don’t forget to check on your neighbors.
Crock Pot Smothered Pork Chops and Potatoes
Ingredients
- 2-3 tbsp olive oil
- 4 thick cut bone-in pork chops
- salt and pepper to taste
- 1 10.5 oz can condensed cream of chicken with herbs soup
- ¼ cup heavy whipping cream
- 1 cup milk
- 2 garlic cloves minced
- 3-4 large russet potatoes sliced into ½” thickness
- 1 onion diced
- 2 cups shredded colby and monterey jack cheese divided use
- ½ cup sliced green onion for topping
Instructions
- Heat olive oil in a large skillet over high heat. Season pork chops with salt and pepper. Brown both sides of the pork chops (don’t fully cook the pork chops – just a minute on both sides to get them brown.) Set aside pork chops.
- In a medium bowl, whisk together the cream of chicken soup with the heavy cream, milk and minced garlic (this is the sauce.) Set aside.
- Slice potatoes and chop onions. Note: You could slice the potatoes in half after slicing them lengthwise (into a half-moon shape) to make them more bite-sized if you like.
- Spread the sliced potatoes and the onions into the bottom of a 5 quart or larger oval slow cooker. Season with salt & pepper.
- Spread half the sauce mixture on top of the potatoes.
- Sprinkle one cup of shredded cheddar cheese on top.
- Place pork chops in a single layer on top of cheese.
- Spread the rest of the sauce mixture on top of the pork chops. Cover with remaining cheese.
- Cover slow cooker and cook on low for 4-6 hours. (It only took about 4 hours in my slow cooker)
- When done, sprinkle the top with sliced green onion.
- Then serve. Be sure to spread extra cream sauce on top!
