Ingredients
6 thick-cut boneless pork chops
1/3 cup Worcestershire sauce
3 cans cream of mushroom soup
salt and pepper
vegetable oil
Sprinkle salt and pepper on both sides of pork chops. In a skillet over medium high heat sear both sides of pork chops and place in crock pot. Add cream of mushroom soup and Worcestershire sauce over pork chops. Cover crock pot with lid and cook for 6-8 hours. Pork chops will be fork tender and are great served with rice or mashed potatoes.
12 Italian meatballs, frozen
1/2 jar spaghetti sauce
12 Hawaiian sweet rolls
1 cup shredded Mozzarella cheese
2 T. butter, melted
½ tsp. garlic salt
½ tsp. Italian seasoning
Heat oven to 375°. Place frozen meatballs on a microwave safe plate. Cook for 2 minutes.
Place meatballs in a skillet with spaghetti sauce. Cook on medium high til meatballs are heated through and sauce is hot
While meatballs are simmering, cut the rolls in half, horizontally, leaving rolls attached to each other.
Place the bottom section of rolls in a lightly greased 9x13 pan. Place one meatball covered in sauce on each roll. Sprinkle the meatballs with cheese and place the top section of rolls over meatballs.
Combine melted, butter, garlic salt and Italian seasoning. Using a pastry brush, baste the top of the rolls with the melted butter and spices and sprinkle on more cheese.
Cover the pan loosely with foil and bake for 8 minutes.
Remove foil and bake for another 4 minutes.
