50+ Friends Club Cookbook -- Crockery Pot Cooking -- Pork Chops and Mustard-Sauced Potatoes

50+ Friends Club Cookbook
Crockery Pot Cooking

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Pork Chops and Mustard-Sauced Potatoes

From the Kitchen of: Pepper

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

Heat oil in a large skillet. Cook pork chops, half at a time, in hot oil until brown on both sides. Drain off fat.
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.
Cover; cook on low for 7 to 8 hours. (Or, cook on high for 31/2 hours.)

Makes 6 servings.