Crockpot Pork and Potatoes

This recipe is a different twist on traditional pork and potatoes!

Crockpot Pork Chops and Mustard Sauced Potatoes - Recipe adapted from Lindy

6 pork lion chops
1 T olive oil
1 recipe, cream of mushroom soup (about 1 can)
1/4 C chicken broth (or white wine)
1/4 C Dijon-style mustard
1 tsp. dried thyme (you can substitute 1 tsp. Italian seasoning)
1 garlic clove, minced
1/4 tsp. pepper
6 medium potatoes, cut into 1/4-inch slices

In a large mixing bowl combine wine/broth, Dijon mustard, thyme, garlic, and pepper.



Slice up the potatoes, and mix them with the soup.



Then, brown the pork chops in a frying pan.





Layer the potatoes/soup mix on the bottom of a well-greased crockpot.  Place the browned pork chops over the top.



Then, pour the Dijon sauce over the top of the pork chops and potatoes.



Cook on low for 7-8 hours or on high for 3-5 hours, until potatoes are tender and pork chops are tender and internal temperature indicates they are done.



Serve warm, with veggies!



This post is linked to:

• Crockpot Wednesday