PORK CHOP SUPPER

Pork Chop Supper image

Looking for a tasty dinner? Then check out this pork and vegetable recipe made in slow cooker.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h30m

Yield 6

Number Of Ingredients 11

Ingredients

6 pork loin or rib chops, 1/2 inch thick
1 1/2 pounds medium new potatoes, cut into eighths (about 6 potatoes)
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (4 ounces) 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 all-purpose flour
1 tablespoon diced pimientos
1 package (10 ounces) frozen green peas, rinsed and drained

Steps:

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.
Remove pork from slow cooker; 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 vegetable mixture with pork.

Nutrition Facts : Calories 275, Carbohydrate 21 g, Cholesterol 65 mg, Fiber 4 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 520 mg

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