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Prep 15min
Total7hr30min
Servings6
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Ingredients
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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
275
Calories from Fat
100
Total Fat
11g
Saturated Fat
4g
Cholesterol
65mg
Sodium
520mg
Total Carbohydrate
21g
Dietary Fiber
4g
Protein
27g
% Daily Value*:
Iron
14%
14%
Exchanges:
1 Starch; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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