Slow Cooker Pork Chop Supper
6 pork loin or rib chops, ½ inch think
6 medium red potatoes, cut into eighths
1 can (10 ¾ oz) condensed cream of mushroom soup
1 jar (4.5 oz) sliced mushrooms, drained
2 tablespoons dry white wine or chicken broth
¼ teaspoon dried thyme leaves
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
3 tablespoons all-purpose flour
1 tablespoon diced pimientos
1 cups frozen sweet peas, rinsed, drained
Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 2 to 4 minutes, turning once, until brown.
Spray 4- to 5-quart slow cooker with cooking spray. Place potatoes in cooker. In medium bowl, mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour. Spoon half of the soup mixture over potatoes. Place pork on potatoes; cover with remaining soup mixture.
Cover, cook on low heat setting 6 to 7 hours.
Remove pork from cooker; keep warm. Stir peas and pimientos into cooker. Cover; cook on low heat setting about 15 minutes longer or until peas are tender. Serve with pork.
* I got this recipe from the Betty Crocker website. I used fresh mushrooms instead of mushrooms from a jar, and I forgot to buy pimientos, but I figure they’re just for color anyway. At the time of posting this recipe to my site, I have only made this recipe one time…but will definitely be making it again and again!