weekly slow cooker, take II

In spite of my past attempt to make one dinner per week in the crock-pot, I think I only got through 3 weeks before it fell apart. With the Holidays and house guests well behind us, I am getting back to some level of normal. Honestly, with not working I have had lots of time and have not found the slow cooker to be a high priority in getting dinner ready. However, I am working on getting back to use it regularly and here is my return recipe.

Slow Cooker Scalloped Potatoes & Ham

3 pounds potatoes, peeled and thinly sliced
1 cup shredded Cheddar cheese
1/2 cup chopped onion
1 cup chopped cooked ham
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

• Place sliced potatoes in slow cooker.
• In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker.
  
• Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture.
• Cover, and cook on High for 4 hours.
  

This recipe appears in the Allrecipes "Tried & True Slow Cooker & Casserole" cookbook.

In making this recipe, I also got to christen my new food processor! We had a mini prep for many years and I had not used it in probably 3 years or more. When I brought it out to shred 6 lbs of cheese for Christmas, I then learned it was dead. Last month we finally decided to get a new one. We got a great deal on ours from Kohl's. With is being on sale, an additional 30% off, plus $40 in Kohls cash and some gift cards to spend, we could not pass it up... and I am already so glad.
In seconds, it thinly and perfectly sliced 3 lbs of potatoes. Why did I ever even buy a mandolin! Now if only there was a way for it to peel the potatoes too...


To go along with the potatoes, I pulled some boneless pork chops out of the freezer and leftover panko bread crumbs from the pantry to whip up the following....

Panko-Crusted Pork Chops

3-4 pork chops (I used boneless)
1 large egg, lightly beaten
salt and pepper to taste
3/4 cup Panko bread crumbs
1 heaping teaspoon dried parsley
3/4 teaspoon dried thyme
3-4 tablespoons oil

• Lightly beat egg in shallow bowl. On a plate, combine bread crumbs, parsley and thyme on a plate.
• Season pork chops generously with salt and pepper. Dip the chops in the egg; then press them into the seasoned crumbs to coat.
  
• In large skillet, heat oil over medium-high heat. Cook chops about 3 to 4 minutes per side (longer for bone-in), adjusting heat under skillet to prevent burning.

These just might be my favorite pan-fried pork chops yet.