Crockpot Pork Chops O'Brien

This recipe can easily be doubled or tripled without additional cooking time and it still turns out great. You can also just double the meat to serve a larger family.

5 c. loose-pack frozen hashbrowns o'brien, thawed
1 can cream of mushroom soup
1/2 c. bottled roasted red peppers, drainer & chopped (I just used half a bottle instead of measuring)
1/2 c. sour cream
1/2 c. shredded cheese blend
1/4 t. pepper4 pork loins (I almost always use more like 10 boneless pork chops since they are smaller)
Non-stick spray
1 can french-fried onions

In a large bowl, stir hashbrowns, soup, peppers, sour cream, cheese and pepper. Transfer to a slow cooker.

In skillet, brown chops in pan sprayed with non-stick spray, just until browned. Place on top of hashbrown mixture in slow cooker.

Cover; cook on Low 7-9 hours or on High 3 1/2 - 4 1/2 hours.

To serve: place chop on top of some potatoes, sprinkle with french-fried onions OR, flip flop it by smothering the pork chops with the potatoes and then sprinkle with the onion (that is the way we prefer it).