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    Pork Chops and Potatoes in Mustard Sauce

    Source of Recipe


    6 pork loin chops, 3/4 inch thick
    1 tablespoon cooking oil
    1 can (10 3/4 oz.) condensed cream of mushroom soup
    1/4 cup dry white wine or chicken broth
    1/4 cup Dijon-style mustard
    1 teaspoon dried thyme, crushed
    1 clove garlic, minced
    1/4 teaspoon pepper
    6 medium potatoes, cut into 1/4" slices
    1 medium onion, sliced

    In a large skillet, brown half the pork chops at a time, on both
    sides, in hot oil. Drain fat.

    In a large mixing bowl, combine soup, wine or chicken broth, mustard,
    thyme, garlic, and pepper. Add potatoes and onion, stirring to
    coat. Transfer to a 3 1/2 or 4-quart crockery cooker. Place browned
    chops atop potatoes.

    Cover and cook on LOW setting for 7 to 8 hours, or on HIGH setting
    for 3 1/2 hours.




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