Tender pork chops and potatoes slow-cooked in a creamy cheese sauce. Who could ask for anything more comforting than that?
4 large all-purpose potatoes, peeled and cut into 1/8ths
1 large onion, chopped
8 ounces processed cheese spread, (Velveeta), cubed
1 (10.5 oz) can condensed cream of mushroom soup
1/4 cup sour cream
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
6 boneless pork loin chops
1. Place potatoes and onion in bottom of a slow cooker sprayed with cooking spray.
2. In a medium bowl, microwave the cheese and milk until cheese is melted and mixture is fairly smooth. Stir in the soup, sour cream, pepper, garlic powder and ground cumin. Pour 1/2 the cheese mixture over the potatoes in slow cooker.
3. Place pork chops on top; pour the remaining 1/2 of the cheese mixture over the pork chops.
4. Cover and cook on low for 7 to 9 hours or on high for 3-1/2 to 4-1/2 hours or until the potatoes and chops are tender. Makes 6 servings.