🫙 From the Spice Rack
pork chops and mustard-sauced potatoes
Pork Chops and Mustard-Sauced Potatoes 4 pork loin chops or boneless butterfly chops, sliced thick 1 tablespoon vegetable oil 1 (10 1/4 ounce) can condensed cream of mushroom soup
sideeasy
Ingredients8 items
Ingredients
- 4pork loin chops or boneless butterfly chops, sliced thick
- 1tablespoonvegetable oil
- 1(10 1/4 ounce) can condensed cream of mushroom soup
- 1/3cupdry white wine or chicken broth
- 1/4cupdijon-style mustard
- 1teaspoondried thyme, crushed
- 1large clove garlic, minced
- 1/4teaspoonfreshly ground pepper
Directions
- 1
Pork Chops and Mustard-Sauced Potatoes 4 pork loin chops or boneless butterfly chops, sliced thick 1 tablespoon vegetable oil 1 (10 1/4 ounc
- 2
In a large mixing bowl combine soup, wine or chicken broth, mustard, thyme, garlic and pepper
- 3
Reserve some sauce to top chops
- 4
Add potatoes and onion, stirring to coat
- 5
Transfer to 4-quart crockpot
- 6
Place browned chops on top and top chops with remaining sauce
- 7
Cover and cook on LOW for 7 to 8 hours.