Jan’s Pork Chops & Pierogies

Serves: 6
Total Calories: 228


1 (10 3/4-ounce) can cream of onion soup
1/4 cup water
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 onion, chopped
Optional: 1/4 cup hot peppers, chopped
6 boneless center-cut pork chops
salt and pepper to taste
1 (12-ounce) package frozen potato pierogies
Optional: sour cream


In a bowl, mix together soup, water, spinach, onion and peppers, if using. Spread some of soup mixture in the bottom of a large slow cooker. Season pork chops with salt and pepper; arrange over soup mixture. Top with remaining soup mixture. Cover and cook on low setting for 4 hours. Shortly before serving, turn slow cooker to high setting. Add frozen pierogies to slow cooker, pushing them down into sauce. Cover and cook on high setting for about 20 minutes, until pierogies are cooked through. Top pierogies with a little sour cream, if desired.

Tip: For best results when cooking in a slow cooker, be sure the crock is filled at least half full and no more than two-thirds full.

Nutritional Facts:

Serves: 6
Total Calories: 228
Calories from Fat: 94

This Jan’s Pork Chops & Pierogies recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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