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Brown both sides of the pork chops in the butter, sprinkle garlic salt generously on each side of the chops. I brown mine until they have dark brown edges.
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After your chops are browned, place them in the bottom of your crock pot.
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Add approximately 3 cups of water to the pan that you browned your meat in.
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Stir until the juices, butter, and garlic salt are released from the pan and into the water. {It will look brown}.
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Pour 3 small cans of Cream of Chicken soup into a separate bowl. Add the seasoned water into the soup and stir until mixed well. {set aside briefly}
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Slice the potatoes into thin slices and place in the crock pot on top of the browned pork chops.
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Add the carrots.
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Pour your soup mixture over the top of the potatoes and carrots and stir well.
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Add salt and pepper to the top.
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Cook on high for 4-6 hours depending on the amount of pork chops. I cook mine for 6 hours with 6 pork chops.