Ingredients
1 carton condensed cream of mushroom soup
1/4 cup chicken broth
1/4 cup whole grain Dijon mustard
1 garlic clove, minced
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
6 medium red potatoes (BIL) or turnips (PAN or HCL), sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about 1-inch thick)
1 tbs oil for browning
Thickening (if desired):
3 tbs arrowroot
1/4 cup water
Instructions
1. In a large bowl, mis the soup, broth, mustard, garlic, thyme, salt and pepper.
2. Stir in the sliced potatoes/turnips and the onions.
3. Place in a 5-7 quart slow cooker.
4. Heat oil in a large skillet over medium-high heat. Brown chops well on both sides.
5. Place chops on top of potato/turnip mixture and cook on low all day.
6. If you want thicker sauce, mix arrowroot and water so there are no lumps; turn cooker to high heat. Remove chops and stir arrowroot mixture into potatoes/turnips. Place chops back in cooker and cook on high an additional 15- 20 minutes until sauce is thick and fully cooked.
7. Enjoy!