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Slow-Cooker Pork Chop Supper
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Prep Time:
15 minutes
Total Time:
6 hours 30 minutes
Whip up a delicious creamy mushroom pork chop and red potato dinner with sliced mushrooms and sweet peas for a quick and easy meal in just 15 minutes!
Ingredients:
  • 6 pork loin or rib chops, 1/2 inch thick
  • 6 medium red potatoes (about 1 1/2 lb), cut into eighths
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 jar (4.5 oz) sliced mushrooms, drained
  • 2 tablespoons dry white wine or chicken broth
  • 1/4 teaspoon dried thyme leaves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 tablespoon diced pimientos (from 2-oz jar)
  • 2 cups frozen sweet peas, rinsed, drained
Instructions:
  • Preheat a large nonstick skillet over medium-high heat. Sear pork chops for 2 to 4 minutes, flipping once, until they develop a nice golden color.
  • 1. Coat a 4- to 5-quart slow cooker with cooking spray. Add potatoes to the cooker. 2. In a medium bowl, combine soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce, and flour. Pour half of the mixture over the potatoes. 3. Arrange pork over the potatoes and pour the remaining soup mixture over the pork.
  • Slowly simmer and cook covered for 6 to 7 hours over low heat setting.
  • Take out the pork from the cooker and set it aside to keep warm. Mix in pimientos and peas into the cooker. Cover and cook on Low heat setting for about 15 minutes more, or until the peas are tender. Serve alongside the pork.

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