Entrees - Pork & Fish
| Meals: |
1 |
2 |
3 |
4 |
5 |
6 |
| Serves: |
6 |
12 |
18 |
24 |
30 |
36 |
| Makes: |
1.5 qt. |
3 qt. |
4.5 qt. |
6 qt. |
7.5 qt. |
9 qt. |
| Ingredients: |
|
|
|
|
|
|
| Cream of Celery soup |
10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
| Cream of Mushroom soup |
10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
| Dry Onion Soup mix |
1 env. |
2 env. |
3 env. |
4 env. |
5 env. |
6 env. |
| Dried Parsley |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Thin Pork chops |
6 |
12 |
18 |
24 |
30 |
36 |
Assembly Directions:
Combine celery soup, mushroom soup, dry soup mix and
parsley in a bowl.
Freezing Directions:
Put the uncooked pork chops in a freezer bag or
rigid container. Pour the sauce over them. Seal,
label and freeze.
Cooking and Serving Directions:
Thaw the bag overnight in the refrigerator. Spray
the crock pot with cooking spray. Pour the pork
chops and sauce into the crock pot. Cook on low for
4 hours. Serve over your favorite rice or pasta.
Comments:
I love this served over egg noodles. The pork chops
just melt in your mouth!
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.