Crockpot Pork Chop Supper
Source of Recipe
Recipes From Friends
List of Ingredients
- 6 pork loin or rib chops, 1/2 inch thick
- 6 medium new potatoes, cut into eighths
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (4 ounce) 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 (10 ounce) package frozen green peas, rinsed and drained
Instructions
- Spray 10" 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 Weight Watcher's Points = 6
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