Pork Chops and Harvest Vegetables for the Crock Pot

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READY IN: 8hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    boneless lean pork chops, about 1 inch thick
  • 1
    large onion, sliced thick
  • 2
    medium turnips, peeled and sliced
  • 1
    large apple, cored and sliced in 16 pieces
  • 12
    baby carrots, left whole
  • 1
    can bush bavarian sauerkraut, undrained
  • 1
    tablespoon caraway seed
  • 1
    (10 1/2 ounce) can campbell healthy request cream of celery soup
  • 23
    cup water or 2/3 cup broth, of your choice
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DIRECTIONS

  • Brown the pork chops (seasoned with salt and pepper) in a 425 degree oven for 30 minutes.
  • Remove pork chops and set aside.
  • In a 5 quart crock pot layer the sliced onions, sliced turnips and baby carrots.
  • Season with salt and pepper to taste (I used Lawry's).
  • Add the apple slices evenly over the vegetables.
  • Spread the sauerkraut over all and sprinkle with the caraway seeds.
  • Lay the browned pork chops over the sauerkraut and cover the top with the soup that is blended with water or broth.
  • Cover and cook on low for 7 to 8 hours, or until the carrots are tender.
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