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.
