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Pork Chops and Mustard Sauced Potatoes

6 pork loin chops -- 3/4 inch thick
1 tablespoon cooking oil
1 can {10 3/4 oz. } condensed cream of mushroom soup
1/4 cup dry white wine or chicken broth
1/4 cup Dijon-style mustard
1 teaspoon dried thyme -- crushed
1 clove garlic -- minced
1/4 teaspoon pepper
6 medium potatoes -- cut into 1/4" slices
1 medium onion -- sliced


In a large skillet, brown half the pork chops at a time, on both sides, in hot oil. Drain fat.

In a large mixing bowl, combine soup, wine or chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat. Transfer to a 3 1/2 or 4-quart slow cooker. Place browned chops atop potatoes.

Cover and cook on LOW setting for 7 to 8 hours, or on HIGH setting for 3 1/2 hours.

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