Name: Pork Chops and Mustard-Sauced Potatoes
Ingredients: 6 Pork loin chops, cut 3/4" thick; 1 cn (10 3/4 oz) cream of mushroom soup; 1/4 c Dry white wine; 1/4 c Dijon mustard; 1 ts Dried thyme; 1 Clove garlic, minced; 1/4 ts Pepper; 6 md Potatoes, cut 1/4" slices; 1 md Onion, sliced

God delights far more in His mercy than in His wrath. So in order to show the priority of His mercy, He must place it against the backdrop of His wrath. How could God’s mercy appear fully as His great mercy unless it was extended to people who were under His wrath and therefore could only ask for mercy? It would be impossible for them to share with God the delight He has in His mercy unless they saw clearly the awfulness of the almighty wrath from which His mercy delivers them.

Daniel Fuller

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Pork	6	Servings

INGREDIENTS

6		Pork loin chops, cut 3/4" thick
1	cn	(10 3/4 oz) cream of mushroom soup
1/4	c	Dry white wine
1/4	c	Dijon mustard
1	ts	Dried thyme
1		Clove garlic, minced
1/4	ts	Pepper
6	md	Potatoes, cut 1/4" slices
1	md	Onion, sliced

INSTRUCTIONS

In a skillet, brown pork chops on both sides. Drain off fat.
Combine soup, broth, mustard, thyme, garlic & pepper. Add potatoes & onion,
stirring to coat. Transfer to a 3 1/2 or 4 quart crockpot. Place browned
chops on top of potatoes.
Cover; cook on low setting for 7 - 8 hours or on high-heat setting for 3
1/2    hours.
Recipe by: BH&G Crockery Cookbook Posted to Kitmailbox Digest by
JusNeedlin@aol.com on Mar 24, 1997

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