Thursday, February 2, 2012

French Pork Chops

This is one of those recipes that made my husband, Jaimie, say, "Man, that was good!".  I found this on 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!

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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
 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.

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