Pork chops and mustard-sauced potatoes

Yield: 6 Servings

Measure Ingredient
6 Pork loin chops, cut 3/4" thick
1 can (10 3/4 oz) cream of mushroom soup
¼ cup Dry white wine
¼ cup Dijon mustard
1 teaspoon Dried thyme
1 Clove garlic, minced
¼ teaspoon Pepper
6 mediums Potatoes, cut 1/4" slices
1 medium Onion, sliced

In a skillet, brown pork chops on both sides. Drain off fat.

Combine soup, broth, mustard, thyme, garlic & pepper. Add potatoes & onion, stirring to coat. Transfer to a 3½ or 4 quart crockpot. Place browned chops on top of potatoes.

Cover; cook on low setting for 7 - 8 hours or on high-heat setting for 3 ½ hours.

Recipe by: BH&G Crockery Cookbook Posted to Kitmailbox Digest by JusNeedlin@... on Mar 24, 1997

Similar recipes