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Barbaras Pork Chop Dinner
Browse the recipe Barbaras Pork Chop Dinner
Barbara's Pork Chop Dinner
YIELD Makes 6 servings
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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
- Heat butter and oil in large skillet. Brown pork chops on both sides; set aside.
- 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.
- 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