Yield: 6 Servings
|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|
|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