Busters Recipes

Crockpot Pork Chop Supper


6 pork loin or rib chops -- 1/2 inch thick
6 medium new potatoes -- cut into eights
1 10.75oz can condensed cream of mushroom soup
1 4oz can 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 Gold Medal all-purpose flour
1 tablespoon diced pimientos
1 10oz pkg 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 or until pork is tender.
Remove pork; 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 with pork.

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