Dijon Pork Chops And Potatoes
15 minutes active; 2+ hours inactive to prepare serves 6
6 boneless pork loin chops (about 1-inch thick)
6 red potatoes, sliced
1 yellow onion, thinly sliced
1 (10.75 oz.) can condensed cream of mushroom soup
1/4 cup low-sodium chicken broth
1/4 cup whole grain Dijon mustard
2-3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper, to taste
2 tablespoons vegetable oil
1/4 cup all-purpose flour
1/4 cup water
Whisk together condensed soup, chicken broth, mustard, garlic, thyme, basil and oregano in a large bowl, and season with salt and pepper.
Fold in sliced potatoes and onions until fully coated, then set aside.
Optional: heat vegetable oil in a pan or skillet over high heat and brown pork chops on all sides.
Place potato onion mixture in slow cooker, then place pork chops on top.
Cover slow cooker and cook on high for 3 hours, or on low for 5-6.
Optional: once pork chops are cooked, remove from slow cooker.
Whisk together water and flour until smooth, then pour into slow cooker. Stir until incorporated, then return pork chops to slow cooker, cover and cook for another 15-20 minutes, or until thickened.
Transfer to serving plates and enjoy.