Slow Cooker 4-Ingredient Pork Chops and Scalloped Potatoes

Ingredients

• 4 boneless pork chops (about 1 inch thick)
• 1 can of cream of mushroom soup (10.5 oz)
• 1 packet of onion soup mix
• 4 medium-sized russet potatoes, thinly sliced
• 1 cup shredded cheese (optional; cheddar works well)

Instructions

1. In a mixing bowl, combine the cream of mushroom soup and the onion soup mix. Stir until well blended, ensuring there are no lumps.
2. Place the pork chops at the bottom of the slow cooker in a single layer. Pour the soup mixture evenly over the pork chops.
3. Peel and thinly slice the russet potatoes (about 1/8 inch thick). Place the slices in a bowl of water with a splash of vinegar to prevent browning.
4. Layer the sliced potatoes over the pork chops in the slow cooker, sprinkling with salt and pepper. If desired, sprinkle cheese on top.
5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until pork is tender and potatoes are soft.
6. Use a meat thermometer to check that the pork reaches an internal temperature of 145°F.
7. Gently stir the scalloped potatoes and pork chops before serving.