Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: tinyshiny
Food network

Prep Time: 15 minutes Cook Time: 4 hours 5 minutes Yield: 4 servings

Ingredients

1 (14-ounce) bag Frozen sliced carrots

1 (8-ounce) package Sliced fresh button mushrooms

1 (15-ounce) can Whole peeled tomatoes (recommended: Muir Glen)

1 (15-ounce) can Cannellini beans, drained (recommended: Progresso)

4 Boneless, thick-cut, pork loin chops, rinsed and patted dry

Salt and freshly ground black pepper

1 tablespoon Plus 1 teaspoon herbs de Provence, divided

1 (10 3/4-ounce) can condensed cream of potato soup (recommended: Campbell's)

1/4 cup Dijon mustard

1 tablespoon Tomato paste

3 tablespoons Dry sherry (recommended: Christian Stockers)

Preparation

Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.

Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.

In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.

Cover and cook on low setting for 4 to 6 hours.

Rate This Recipe

Scroll over the empty stars to rate.   1 rating   Add a Recipe Comment