Barbara's Pork Chop Dinner the Editors of Publications International, Ltd.
Barbara's Pork Chop Dinner
Makes 6 servings
|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 dried basil|
|1/4||teaspoon black pepper|
|6||red potatoes, unpeeled, cut into thin slices|
|Chopped fresh parsley|
- 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.
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