French Pork Chops
difficulty: so easy it almost makes itself
1 (14-ounce) bag frozen sliced carrots
1 (8-ounce) package sliced fresh button mushrooms
1 (15-ounce) can pinto beans
4 boneless, thick-cut, pork loin chops, rinsed and patted dry
Salt and freshly ground black pepper
1 can condensed cream of potato soup
1/4 cup Dijon mustard
1/2 cup tomato sauce
1 cup sherry cooking wine
Combine carrots, mushrooms, and beans in the bottom of a 5-quart slow cooker. Season pork chops with salt, and pepper. Place in slow cooker on top of vegetables. In a small bowl, combine potato soup, Dijon mustard, tomato sauce, and sherry. Pour over pork chops. Cover and cook on low setting for 4 to 6 hours.
::
I have made this recipe twice now. Once I dumped it in the crock pot the night before, and had my husband take it out of the fridge and turn it on when he came home for lunch. And the other time, I made it on a Sunday that we were actually home all day. Just keep in mind it only takes four to six hours to cook.
This is a delicious meal, but a slight warning: this is not a pretty dish when it is done. Maybe if I scooped out the veggies and put them on a tray and then carefully arranged the pork chops on top of it, they might look better. But where is the easy in that? I would rather scoop everyone's share out of the crock pot itself, less dirty dishes that way. So, just keep that in mind.
Bottom line? Very yummy, and super easy!
