1 tbsp. butter
1 tbsp. olive oil
6 bone-in pork chops
1 (10 3/4oz) can condensed Cream of Chicken soup, undiluted
1 (4 oz) can mushrooms, drained and chopped
1/4 c. Dijon mustard
1/4 c. chicken broth
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. black pepper
6 red potatoes, unpeeled, cut into thin slices
1 onion, sliced
Chopped fresh parsley

Heat butter and oil in large skillet. Brown pork chops on both sides. Set aside.

Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker. Add potatoes and onion, stirring to coat. Place pork chops on top of potatoes. Cover and cook on low 8-10 hours or on high 4-5 hours.

Sprinkle with parsley just before serving. Serve with sauce on the side.

Makes 6 servings

Submitted by: Karen LaValley