Slow-Cooked Pork Chops

By Addie

“These tender pork chops with velvety sauce were Grandmas choice for the perfect Sunday dinner.”

Ingredients

• 1 (4-ounce) can whole mushrooms
• 6 medium red potatoes, unpeeled
• 1 medium onion
• 2 cloves garlic
• 2 tablespoons olive oil
• 6 bone in loin pork chops
• 1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted
• 1/4 cup dijon style mustard
• 1/4 cup chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper

Preparation

Step 1

Drain and slice mushrooms; place in large bowl. Scrub potatoes. Slice potatoes and onion; add to mushrooms in bowl. Mince garlic; add to mushroom mixture.

Cover bowl with plastic wrap and place in refrigerator until ready to use.

Heat large nonstick skillet over medium heat until hot. Add oil. Place 3 pork chops in skillet and brown on both sides. Remove pork chops from skillet; set aside on plate. Brown the remaining 3 pork chops; set aside.

Combine soup, mustard, chicken broth, mushrooms, potatoes, onion, garlic, salt, basil and pepper in slow cooker.

Place pork chops on top of potato mixture. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Remove pork chops from slow cooker to serving platter; cover with foil. Stir potato mixture in slow cooker; adjust seasonings, if necessary. Serve with pork chops.


Grandma's Secret:

When buying pork chops, Grandma looked for pork chops that were pale pink with some marbling. She knew that pork chops with darker red meat came from older animals. Grandma felt bone-in loin pork chops were more flavorful than boneless pork chops.