French Pork Chops

This is one of those recipes that made my husband, Jaimie, say, "Man, that was good!".  I found this on foodnetwork.com under Sandra Lee's most popular recipes.  I'm always looking for something that I can put in the slow cooker.  This one was a hit with the whole family.  It's a one-pot meal.  I baked some frozen yeast rolls to go with it and dinner was served.  I have changed it just a bit to suit my family's tastes.  The original recipe calls for button mushrooms and whole tomatoes.  Like all recipes, you can tweak it, too.  I hope you like it!

Photo from foodnetwork.com

Ingredients

1 (14-ounce) bag frozen sliced carrots

1 (15-ounce) can diced tomatoes

1 (15-ounce) can cannellini beans, drained

4 boneless, thick-cut, pork loin chops, rinsed and patted dry

Salt and freshly ground black pepper

1 tablespoon plus 1 teaspoon herbs de Provence, divided

1 (10 3/4-ounce) can condensed cream of potato soup

1/4 cup Dijon mustard

1 tablespoon tomato paste

3 tablespoons dry sherry

2 teaspoons butter

3 tablespoons seasoned bread crumbs

1 tablespoon freshly chopped parsley leaves

 Directions

 Combine carrots, tomatoes, and beans in the bottom of a 5-quart slow cooker.

Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.

In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.

Cover and cook on low setting for 4 to 6 hours.

In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.