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Orange Scallops with Spinach and Walnuts
Learn how to prepare shellfish like lobster, crab, shrimp and scallops that will rival even the best seafood restaurants.
Barbara's Pork Chop Dinner
Yield: Makes 6 servings
Ingredients:
1
tablespoon butter
1
tablespoon olive oil
6
pork loin chops
1
can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1
can (4 ounces) sliced mushrooms, drained and chopped
1/4
cup Dijon mustard
1/4
cup chicken broth
2
cloves garlic, minced
1/2
teaspoon salt
1/2
teaspoon dried basil
1/4
teaspoon black pepper
6
red potatoes, unpeeled, cut into thin slices
1
onion, sliced
Chopped fresh parsley
Preparation:
Slow Cooker Directions
1.
Heat butter and oil in large skillet. Brown pork chops on both sides; set aside.
2.
Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker. Add potatoes and onion; stir to coat. Place pork chops on top of potato mixture.
3.
Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Sprinkle with parsley just before serving.
This recipe appears in:
Pork
