Pork Chops & Mustard-Sauced Potatoes
6 pork loin chops, cut 3/4 inch thick
1 Tbsp cooking oil
1 can cream of mushroom soup
1/4 cup dry white wine or chicken broth
1/4 cup Dijon-style mustard
1 tsp dried thyme, crushed
1 clove garlic, minced
1/4 tsp pepper
6 medium potatoes, cut into 1/4-inch slices
1 medium onion, sliced
In a large skillet brown 3 pork chops at a time on both sides in hot oil. Drain off 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 crockery cooker.
Place browned chops atop potatoes.
Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 hours
Makes 6 servings
Recipe submitted by ~Donna~ V on 5/3/99
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