Labadie Recipe Database

Name Slow Cooker Pork Chop Supper Number of People 6 List of Ingredients 6 pork loin or rib chops, 1/2 inch thick 6 medium red potatoes (about 1 1/2 lb.), cut into eighths 10 3/4 oz. condensed cream of mushroom soup 8 oz. jar sliced mushrooms, drained 1 cup white wine 1/4 tsp dried thyme leaves 1 tsp. garlic powder 1 tsp. Worcestershire sauce 3 T. flour 2 oz. jar diced pimentos 2 cups frozen peas, rinsed and drained Description Heat a nonstick skillet over medium-high heat.  Cook pork chops in skillet for 2 to 4 minutes, turning once, until brown.  Deglaze pan with wine. Mix soup, mushrooms, wine from pan, thyme, garlic powder, Worcestershire and flour. Spray a 5 quart slow cooker with cooking spray.  Place potatoes in cooker and pour half of soup mixture over potatoes.  Place chops on potatoes and cover with remainin soup mixture. Cover and cook on LOW setting for 6 to 7 hours.  Remove chops; keep warm.  Stir pimento and peas into cooker; cover and cook an additional 15 minutes or til peas are tender.  Serve with pork. Time 15 minutes prep and 6 hours cook Difficulty (1-5) 1 Notes Very good and easy! Can use any cream soup and can also substitute chicken broth or apple juice for wine. Per serving:  350 calories, 11 g total fat, 3 g saturated fat, 65 mg cholesterol, 510 mg sodium, 5 g dietary fiber, 28 g protein. Image