CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats, Dairy | Pork | 6 | Servings |
INGREDIENTS
6 | Pork loin chops, cut 3/4" | |
thick | ||
1 | 10 3/4 oz cream of | |
mushroom soup | ||
1/4 | c | Dry white wine |
1/4 | c | Dijon mustard |
1 | t | Dried thyme |
1 | Clove garlic, minced | |
1/4 | t | Pepper |
6 | Potatoes, cut 1/4" slices | |
1 | Onion, sliced | |
1 | hours. |
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 Recipe by: BH&G Crockery Cookbook Posted to Kitmailbox Digest by JusNeedlin@aol.com on Mar 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 392
Calories From Fat: 78
Total Fat: 8.8g
Cholesterol: 40.9mg
Sodium: 655.8mg
Potassium: 1245.5mg
Carbohydrates: 55.9g
Fiber: 6g
Sugar: 7.1g
Protein: 21.2g