French Pork Chops (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 245 Minutes |
Ready In: 260 Minutes Servings: 4 |
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Ingredients:
1 (14-ounce) bag frozen sliced carrots |
1 (8-ounce) package sliced fresh button mushrooms |
1 (15-ounce) can whole peeled tomatoes (recommended: muir glen) |
1 (15-ounce) can cannellini beans, drained (recommended: progresso) |
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 (recommended: campbell's) |
1/4 cup dijon mustard |
1 tablespoon tomato paste |
3 tablespoons dry sherry (recommended: christian stockers) |
2 teaspoons butter |
3 tablespoons seasoned bread crumbs |
1 tablespoon freshly chopped parsley leaves |
Directions:
1. Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
2. Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.
3. In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.
4. Cover and cook on low setting for 4 to 6 hours.
5. 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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