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Pork Chop Supper




Source of Recipe


Internet


List of Ingredients




6 pork loin or rib chops -- 1/2 inch thick
6 medium new potatoes -- cut into eighths
1 10.75 oz can condensed cream of mushroom soup
1 4oz can mushroom pieces and stems -- drained
2 tablespoons dry white wine
1/4 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
3 tablespoons Gold Medal all-purpose flour
1 tablespoon diced pimientos
1 10oz pkg frozen green peas -- rinsed and drained

Recipe



Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown. Place potatoes in 3 1/2 to 6 quart slow cooker. Mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour; spoon half of soup mixture over potatoes. Place pork on potatoes, cover with remaining soup mixture. Cover and cook on low heat setting 6 to 7 hours or until pork is tender. Remove pork; keep warm. Stir pimientos and peas into slow cooker. Cover and cook on low heat setting about 15 minutes or until peas are tender. Serve with pork.

1 serving = 275 calories/fat 11g/cholesterol 65mg/sodium 520mg/carbohydrate 21g/fiber 4g/protein 27g

Points = 6