Slow Cooker Pork Chop Dinner
6 pork loin or rib chops, 1/4 inch thick
6 medium red potatoes cut into eights
1 can cream of mushroom soup
1 jar sliced mushroom, drained
1/4 Worcestershire sauce
2 tbsp dry white wine or chicken broth
1/4 tsp dried thyme leaves
1/2 tsp garlic powder
3 tbsp all purpose flour
1 tbsp diced pimientos
(from a 2 oz jar)
2 cups frozen sweet peas, rinsed and drained
Spray a 12 inch skillet with cooking spray. Heat over medium high heat and cook pork
chops 2-4 minutes, turing once, until brown.
Remove from heat.
Spray a 4-5 quart slow cooker with cooking spray. Place potatoes in cooker.
Top with ribs. Cover; cook on Low heat setting 8 hours.
In a medium bowl, mix mushroom soup, mushrooms, wine, thyme, garlic powder,
Worcestershire sauce and flour. Spoon half of mixture over potatoes. Place pork on potatoes;
cover with remaining soup mixture.
Cover; cook on Low heat setting for 6-7 hours.
Remove pork from cooker; keep warm. Stir pimientos and peas into cooker. Cover;
cook on low heat setting for 15 minutes longer or until peas are tender. Serve with pork.