Pork chops and mustard-sauced potatoes
6 Servings
Ingredients
| Quantity | 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 |
Directions
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