Ingredients
Units
Scale
- 1 10.75 oz. can condense cream of mushroom soup (undiluted.)
- 1/4 cup chicken broth
- 1/4 cup whole grain Dijon mustard
- 1 garlic clove minced.
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 medium red potatoes sliced
- 1 medium onion thinly sliced.
- 6 boneless pork loin chops about 1-inch thick
Instructions
- In a large bowl, mix the soup, broth, mustard, garlic, thyme, salt, and pepper.
- Stir in the sliced potatoes and the onions.
- Place in a 5–7-quart slow cooker.
- 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 for 4-6 hours, high for 3-5 hours (times are approximate)
- If you want a thicker sauce, mix flour, and water so there are no lumps; turn the cooker to high heat. Remove chops and stir the flour mixture into the potatoes. Place chops back in the cooker and cook on high for an additional 15-20 minutes until the sauce is thick and fully cooked.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: American, Southern