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    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


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