Crockpot Pock and Potatoes

 

• 4 pork chops boneless
• 1 teaspoon olive oil
• 1 12 oz  cream of chicken soup
• 1 8 oz  chicken stock
• 3 potatoes
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1 teaspoon onion granulated
• 1/2 teaspoon garlic granulated
• 1/4 teaspoon celery seed
• salt + pepper to taste
• cornstarch optional for thickening
• carrots + celery

• Heat the olive oil in a skillet on medium-high heat.
• Season the pork chops with a little salt and pepper.
• Sear the pork chops on both sides until browned (not fully cooked) and remove from the pan.
• Chop up the potatoes and place into your crockpot.
• Pour in the soups and the seasonings over the potatoes and mix around.
• Add in the pork chops and then put the lid on the crockpot.
• Set your crockpot slow cooker for 3-4 hours on high, or 6-8 hours on low.
• If you want the sauce thicker remove some of the liquid and mix in with 2 teaspoons of cornstarch 30 minutes before the cook time is complete. This will allow the sauce to thicken.