Pork Chop Supper

 

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

• 1 Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown.
• 2 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.
• 3 Cover and cook on Low heat setting 6 to 7 hours.
• 4 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.