Pork Chop Dinner

Butter, salted, 1 tbsp(remove)
Olive Oil, 1 tbsp(remove)
Pork loin (chops), 6 chop, excluding refuse (yield from(remove)
Cream of Chicken Soup, 1 can (10.75 oz)(remove)
Mushrooms, canned, .5 cup(remove)
*Grey Poupon Dijon Mustard, 12 tsp(remove)
Swanson Chicken Broth 99% Fat Free, .25 cup(remove)
Garlic, 2 clove(remove)
Salt, .5 tsp(remove)
Basil, .5 tsp(remove)
Pepper, black, .25 tsp(remove)
*Potato, raw, 6 medium (2-1/4" to 3-1/4" dia.) thinly sliced(remove)
*Raw White Onion (Serving = 1 medium Onion), 1 serving(remove)

Heat butter and oil in large skillet. Brown pork chops on both sides. Set aside. Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker. Add potatoes and onion; stir to coat. Place pork chops on top of potato mixture. Cover; cook on LOW i to 10 hours or on HIGH 4 to 5 hours. Sprinkle with parsley just before serving.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SUNNI825.