Season the pork as desired. Layer the pork and onion in a 3 1/2-quart slow cooker. Stir the soups in a small bowl. Pour the soup mixture over all.Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Season to taste. Serve the pork and sauce with the rice.
2 pounds bone-in pork chop (about 6 chops), 3/4-inch thick1 medium onion, chopped (about 1/2 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup6 cups hot cooked instant white rice
This cranberry Dijon pork chop recipe uses...
We've found a way to improve on bacon-Ched...
If you've never had pork chops from a slow...
You only need two ingredients to make thes...