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Meats & Seafood - Slow-Cooked Pork Chops

  • 1 (4-ounce) can whole mushrooms
  • 6 medium red potatoes, unpeeled
  • 1 medium onion
  • 2 cloves garlic, separated
  • 2 tablespoons olive oil
  • 6 bone-in pork chops
  • 1 (10-ounce) can cream of chicken soup, undiluted
  • 1/4 cup Dijon mustard
  • 1/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper

Drain and slice mushrooms; place in a large bowl. Scrub potatoes; slice potatoes and onions. Add to mushrooms. Mince 1 clove garlic; add to mushroom mixture. Cover and refrigerate until ready to use.
Heat a large nonstick skillet over medium heat until hot; add oil. Brown pork chops; remove from skillet.
Combine soup, mustard, chicken broth, remaining garlic, salt, basil, and pepper in a slow-cooker. Place pork chops on top of potato mixture. Cover and cook on low for eight to 10 hours. Remove pork chops from slow cooker to a serving platter and serve with potato mixture.
Submitted By: Denise Cobble
Greene Farmers Co-op
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