Slow Cooker Dijon Pork Chops And Potatoes

 

Ingredients:

• 6 boneless pork loin chops (about 1-inch thick)
• 6 red potatoes, sliced
• 1 yellow onion, thinly sliced
• 1 (10.75 oz.) can condensed cream of mushroom soup
• 1/4 cup low-sodium chicken broth
• 1/4 cup whole grain Dijon mustard
• 2-3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil (optional)
• 1/4 cup all-purpose flour (optional)
• 1/4 cup water (optional)

Preparation:

1. In a large bowl, whisk together the condensed soup, chicken broth, mustard, garlic, thyme, basil, oregano, salt, and pepper.
2. Add the sliced potatoes and onions to the bowl and toss to coat in the sauce.
3. If desired, heat the vegetable oil in a large skillet or frying pan over medium-high heat. Brown the pork chops on all sides, about 2-3 minutes per side.
4. Place the potato-onion mixture in the slow cooker bowl. Top with the pork chops, if browned.
5. Cover the slow cooker and cook on HIGH for 3 hours, or on LOW for 5-6 hours.
6. If desired, remove the pork chops from the slow cooker and set aside. In a small bowl, whisk together the water and flour until smooth. Pour the flour mixture into the slow cooker and stir until well combined. Return the pork chops to the slow cooker, cover, and cook for an additional 15-20 minutes, or until the sauce has thickened.
7. Transfer the pork chops and sauce to serving plates and enjoy.

Safety guidelines:

• Make sure to cook the pork chops to an internal temperature of 145 degrees F (63 degrees C) as measured by a food thermometer.
• If you are browning the pork chops before adding them to the slow cooker, be careful not to overcrowd the pan. This can prevent the pork chops from cooking evenly.
• If you are thickening the sauce with a flour mixture, be sure to whisk the flour and water together until smooth before adding it to the slow cooker. This will help to prevent lumps from forming.

Enjoy!