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| Photo by Katie Dudley Photography |
Serves 6
6 pork loin chops, cut 3/4 inch thick
1 tbsp cooking oil
1 can cream of mushroom soup
1/4 cup chicken broth
1/4 cup dijon-style mustard
1 tsp dried thyme
1 clove garlic, minced
1/4 tsp pepper
6 medium potatoes, cut into 1/4 inch slices
1 medium onion, sliced
1. In large skillet brown pork chops on both sides in hot oil. Drain off fat.
2. In large mixing bowl combine soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat.
3. Transfer to a 3 quart slow cooker. Place browned chops on top of potatoes.
4. Cover; cook on low-heat setting for 5-7 hours.
2. In large mixing bowl combine soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat.
3. Transfer to a 3 quart slow cooker. Place browned chops on top of potatoes.
4. Cover; cook on low-heat setting for 5-7 hours.
Review:
This recipe was very similar to the pork chop dinner. I liked this one better, out of the the two. I would give this 3 1/2 stars. I liked the potatoes and so did my fam. Next time I will add a couple of extra taters to the crock.
I tried this a while back ago and it was fantastic! My family gobbled it down and kept asking what was in it! Some of them don't like anything with cream of anything soups so I didn't tell them it was in there and they loved it!
I made this earlier this week and it was very good! The pork chops were so tender – falling off the bone! The potatoes were yummy, too! Great flavors! Thanks!