Ingredients

The following ingredients have 6 Servings
  • 10.75 oz. can condensed cream of mushroom soup, undiluted
  • 1/4 cup chicken broth
  • 1/4 cup whole grain Dijon mustard
  • 1 garlic clove (minced)
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 6 medium red potatoes (sliced)
  • 1 medium onion (thinly sliced)
  • 6 boneless pork loin chops (about 1-inch thick)
  • 1 tbsp oil for browning
  • 3 tbs flour
  • 1/4 cup water

Instruction

  • In a large bowl, mis the soup, broth, mustard, garlic, thyme, salt and pepper.
  • Stir in the sliced potatoes and the onions.
  • Place in a 5-7 quart slow cooker.
  • Heat oil in a large skillet over medium-high heat. Brown chops well on both sides.
  • Place chops on top of potato mixture and cook on low 4-6 hours, high 3-5 hours (times are approximate)
  • If you want thicker sauce, mix flour and water so there are no lumps; turn cooker to high heat. Remove chops and stir flour mixture into potatoes. Place chops back in cooker and cook on high an additional 15-20 minutes until sauce is thick and fully cooked.