Pork Chops and Mustard-Sauced Potatoes

1 tbsp. cooking oil
6 pork loin chops, cut 3/4 inch thick
1 can condensed cream of mushroom soup (103/4 oz.)
1/4 c. dry white wine or chicken broth
1/4 c. Dijon-style mustard
1 tsp. dried thyme, crushed
1/2 tsp. bottled minced garlic

1/4 tsp. pepper
6 med. potatoes, cut into1/4-inch slices
1 med. onion, sliced

1. Heat oil in a large skillet. Cook pork chops, half at a time, in hot oil until brown on both sides. Drain off fat.

2. Combine soup, wine, mustard, thyme, garlic, and pepper in a large bowl. Add potatoes and onion, stirring to coat. Transfer to a 31/2 or 4-quart Crockery Pot. Place browned chops on top of potatoes.

3. Cover; cook on low for 7 to 8 hours. (Or, cook on high for 31/2 hours.)

Makes 6 servings.

Back to top of Crockery Pot Cooking

Cookbook Index


Leave a Reply

Your email address will not be published. Required fields are marked *