Pork Chop Supper

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

  • Prep Time 15 min
  • Total Time 7 hr 30 min
  • Servings 6

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.

Expert Tips

Virtually any cream soup will work in this recipe. Try golden cream of mushroom, cream of chicken or cream of celery instead of the cream of mushroom.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
275
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4g,
4%
),
Cholesterol
65mg
65%;
Sodium
520mg
520%;
Total Carbohydrate
21g
21%
(Dietary Fiber
4g
4%
),
Protein
27g
27%
;
% Daily Value*:
Iron
14%;
Exchanges:
1 Starch; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.