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Pork Chops and Potatoes in Mustard Sauce
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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Porkchops 27