6 to 8 pork chops
salt and pepper, to taste
1 clove garlic minced
1 green bell pepper, chopped
1 (10 oz.) can cream of celery soup
1 can of milk (use empty soup can)

Cut the bone out of the pork chops (if needed). Salt and pepper each side to taste.

In a skillet, cook chops on high heat just enough to brown the outside (they will finish cooking in the Crock-Pot).

Slice bell pepper, mince garlic and place in Crock-Pot. Place your browned chops on top of vegetables. Combine milk and soup in a bowl, mix well then pour mixture over chops.

Cook on LOW for 6 hours or HIGH for 4 hours.

I like to make mashed potatoes with this dish and use the sauce for gravy.

Serves 6 to 8.

Submitted by: Amanda Clark