Crockpot Pork Chops and Mustard Sauced Potatoes
6 pork loin chops, cut 3/4 inch thick
1 T. cooking oil
1 (10 3/4 oz) can condensed cream of mushroom soup
1/4 C. dry white wine or chicken broth
1/2 C. Dijon style mustard
1 t. dried thyme, crushed
1 clove garlic, minced
1/4 t. pepper
6 medium potatoes, cut into 1/4 inch slices
1 medium onion, sliced
In a large skillet, brown pork chops on both sides, in hot oil. Drain off fat.
In a large mixing bowl combine soup, wine, mustard, thyme,
garlic, and pepper. Add potatoes and onion, stirring to coat. Transfer to
Place browned chops on top of potatoes. Cover; cook on low
for 7 to 8 hours or on high 3 1/2 to 4 hours.