Pork Chops and Mustard-Sauced Potatoes

Ingredients

• 4 pork loin chops or boneless butterfly chops, sliced thick
• 1 tablespoon vegetable oil
• 1 (10 1/4 ounce) can condensed cream of mushroom soup
• 1/3 cup dry white wine or chicken broth
• 1/4 cup Dijon-style mustard
• 1 teaspoon dried thyme, crushed
• 1 large clove garlic, minced
• 1/4 teaspoon freshly ground pepper
• 4 large or 6 medium potatoes, sliced thick
• 1 medium onion, sliced

Instructions

1. In a large skillet lightly brown chops; drain.
2. In a large mixing bowl combine soup, wine or chicken broth, mustard, thyme, garlic and pepper. Reserve some sauce to top chops.
3. Add potatoes and onion, stirring to coat. Transfer to 4-quart slow cooker.
4. Place browned chops on top and top chops with remaining sauce.
5. Cover and cook on LOW for 7 to 8 hours.