Pork Chops and Potatoes in Mustard Sauce
6 4-ounce pork loin chops - trimmed
1 10 3/4-ounce can Campbell's 98% Fat Free Cream of Mushroom Soup
1/4 cup low sodium chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme
1 clove garlic -- minced, or 1/4 tsp. garlic powder
1/4 teaspoon black pepper
6 medium potatoes -- thinly sliced
1 onion - sliced
In skillet, brown pork chops in 2 tablespoons oil, if desired.* Drain fat. In any size
Crockpot Slow Cooker, mix soup, chicken broth, mustard, thyme, garlic, and
pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on
top of potato mixture. Cover and cook on LOW for 8 to 10 hours or on HIGH 4to 5 hours.
Remember all crock pots cook differently so judge time carefully.. I usually cook on high and for less
I added a 10oz box of frozen italian style grreen beans. My potatoes were big so
I added 5 instead of 6 and I still have some leftover. Make sure you cut them
very thin so that they cook.
Life is full of surprises, just go with the flow !