SLOW COOKER DIJON PORK CHOPS & POTATOES
1 can (10.75 oz.) condensed cream of mushroom soup, undiluted
¼ C chicken broth
¼ C whole grain Dijon mustard
1 garlic clove, minced
½ tsp dried thyme
¼ tsp salt
¼ tsp pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about 1-inch thick)
1 tbsp olive oil for browning
Thickening (if desired):
3 Tbsp flour
¼ C water
1. In a large bowl, stir in the soup, broth, mustard, garlic, thyme, salt, and pepper. Stir in the sliced potatoes and the onion.
Toss everything into your 5-7 quart crockpot.
2. 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 four-six hours or on high three - five hours (times are approximate)
3. If you want a 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 into the crock pot and cook on high additional fifteen-twenty minutes until sauce is thick and fully cooked.
Source Bake at Midnite
Published by Court's Cooking Blog