Friday, January 14, 2011

Crockpot Pork Chops and Mustard Sauced Potatoes

This was really good.  It was also one of those dishes that was as good the day after, reheating nicely. 

Crockpot Pork Chops and Mustard Sauced Potatoes
slightly adapted from Finding Joy In My Kitchen

6 pork loin chops
2 T olive oil
2 cans cream of mushroom soup
1/4 C chicken broth
1/4 C Dijon-style mustard
1 tsp dried thyme
1 garlic clove, minced
1/4 tsp pepper
6 medium potatoes, cut to 1/4 inch slices

In a bowl, combine broth, Dijon mustard, thyme, garlic, and pepper.  Slice up the potatoes and mix them with the soup.  Layer the potatoes/soup mix on the bottom of a well-greased crockpot.  Brown the pork chops and place them on top of the potatoes.  Pour the Dijon sauce over the top of the pork chops and potatoes.  Cook on low for 7-8 hours until the potatoes are tender and pork chops reach an internal temperature that indicated they are done.

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