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condensed cream of mushroom soup, undiluted
whole grain Dijon mustard
garlic clove, minced
medium red potatoes, sliced
medium onion, thinly sliced
boneless pork loin chops (about 1-inch thick)
oil for browning
Thickening (if desired):
In a large bowl, mis 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 4-6 hours, high 3-5 hours (times are approximate)
If you want thicker sauce, mix flour and water so there are no lumps; turn cooker to high heat. Remove chops and stir flour mixture into potatoes. Place chops back in cooker and cook on high an additional 15-20 minutes until sauce is thick and fully cooked.
Elaine Sanchez • 2020-11-16