| 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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