Pork Chops and Potatoes in Mustard Sauce
Time on High: 4 to 5 hours Time on Low: 7 to 10 hours
6 to 8 Pork loin chops
2 Tablespoons cooking oil
10 1/2 Ounces cream of mushroom soup
1/4 Cup chicken broth
1/4 Cup Dijon mustard
1/2 Teaspoon dried thyme, crushed
1 Clove garlic, minced
1/4 Teaspoon pepper
2 Medium potatoes, cut into thin slices
1 Onion, thinly sliced
In a skillet, brown, pork chops on both sides in hot oil. Drain.
In stoneware, combine mushroom soup, chicken broth, mustard, thyme, garlic, and pepper.
Add potatoes and onion, stirring to coat.
Place browned pork chops on top of potato mixture.
Cover; cook on Low for 7 to 10 hours or on High for 4 to 5 hours.