Pork Chop Supper

By Lindae999

Prep Time 15 min
Start to finish 6 1/2 hours
Calories 350
Fat 11g
Fiber 5g

Ingredients

• 6 pork loin or rib chops, 1/2 inch thick
• 6 medium red potatoes (about 1 1/2 lbs) cut into eighths
• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 1 jar (4.5 oz) Green Giant sliced mushrooms, drained
• 2 tablespoons dry white wine or chicken broth
• 1/4 tsp dried thyme leaves
• 1/2 tsp garlic powder
• 1/2 tsp Worcestershire sauce
• 3 TBSPs Gold Medal all purpose flour
• 1 TBSP diced pimientos (from 2 oz jar)
• 2 cups Green Giant frozen sweet peas, rinsed, drained

Details

Servings 6

Preparation

Step 1

1) Heat 12 inch nonstick skillet over med-hi heat. Cook pork chops in skillet 2 to 4 minutes, turning once, until brown.
2)Spray 4to5 quart slow cooker with cooking spray. Place potatoes in cooker. In medium bol, mix soup mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour. spoon half of the soup mixture over potatoes. Place pork on potatoes; cover with remaining soup mixture.
3) Cover; cook on low heat setting 6 to 7 hours.
4) Remove pork from cooker; keep warm. Stir pimientos and peas into cooker. Cover; cook on low heat setting about 15 minutes longer or until peas are tender. Serve with pork.