Ingredients:
1 can condensed cream of mushroom soup, undiluted
1/4 c. chicken broth
1/4 c. country style Dijon mustard
1 garlic clove, minced
1/2 t. dried thyme
1/4 t. salt
1/4 t. pepper
6 medium red potatoes, sliced
1 medium onion halved and thinly sliced
6 boneless loin chops
In the crock-pot, combine the first 7 ingredients. Slice the potatoes and onion then stir them into the cream sauce. Top with pork chops. Cover and cook on low for 3-1/2 to 4-1/2 hours or until pork and potatoes are tender.
6 servings.
