8 pork chops
2 tbsp cooking oil
10 ½ oz cream of mushroom soup
¼ cup chicken broth
¼ cup country Dijon-style mustard
½ tsp dried thyme, crushed
1 clove garlic, minced
¼ tsp pepper
2
potatoes, medium, 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 10 hours or on High for 5 hours.
Sugar: 2g
:
Calcium: 50mg
Calories: 629kcal
Carbohydrates: 26g
Cholesterol: 183mg
Fat: 28g
Fiber: 3g
Iron: 3mg
Potassium: 1615mg
Protein: 64g
Saturated Fat: 8g
Sodium: 894mg
Vitamin C: 25mg
