| | Directions | | In a large crock-pot, combine pork, bacon, potatoes, celery, onion and broth; cover and cook on low setting for 8 hours, or high for 4 hours, until pork and vegetables are tender. Stir in frozen vegetables, soup, half & half, and dill. Cover and cook an additional hour on low, until everything is tender. Garnish each serving with some shredded cheddar cheese and black pepper, along with oyster crackers and a side salad. |
|
|
| Ingredients | | - |  | 4 boneless pork chops, cut into 1/2 inch cubes |
| - | | 2 slices bacon, diced |
| - | | 2 potatoes, peeled and cut into 3/4 inch cubes (large) |
| - | | 1 1/2 cups sliced celery |
| - | | 1 cup chopped onion |
| - | | 2 cans low sodium beef broth (14 1/2 ounce cans) |
| - | | 2 cups frozen California vegetable blend (broccoli, carrots, cauliflower) |
| - | | 1 can condensed cheddar cheese soup (10 3/4 ounce can) |
| - | | 1 cup half & half |
| - | | 1 teaspoon dried dill |
| - | | 2 cups shredded cheddar cheese |
| - | | fresh ground black pepper |
| |
| |
