Crock Pot Recipe: Pork Chops & Mustard-Sauced Potatoes

I'm a sucker for anything with "mustard" in the name. I love mustard so much that I used to eat plain mustard sandwiches as a kid. Yes, mustard on bread with nothing else on it, except perhaps dill pickles. I especially love country-style mustard, the kind with lots of grains in it. I first tried it as a student in France many years ago, before it was widely available in this country, and I was hooked. In fact, when it was time to fly home, I filled my suitcase with large crocks of mustard!

 So when recently looking through my binder of crock pot dishes, this recipe for Pork Chops and MUSTARD-Sauced Potatoes caught my attention right away. I don't know how I overlooked it for so long! It's a great one-dish dinner...and it includes MUSTARD! What's not to love?

Pork Chops and Mustard-Sauced Potatoes 

 Ingredients:

6 pork loin chops, cut 3/4 inch thick (TIP: Use thicker pork chops, as thin cuts will dry out!)

1 T. cooking oil

1 (10 3/4 oz) can condensed cream of mushroom soup

1/4 C. dry white wine or chicken broth

1/2 C. Dijon style mustard  (I used a combination of Dijon and Country-style)

1 t. dried thyme, crushed

1 clove garlic, minced

1/4 t. pepper

6 medium potatoes, cut into 1/4 inch slices (I used new potatoes, because I'll go to almost any length to avoid peeling potatoes!)

1 medium onion, sliced

Instructions:
In a large skillet, brown pork chops on both sides, in hot oil. Drain off fat.

In a large mixing bowl combine soup, wine, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat. Transfer to crock pot.

Place browned chops on top of potatoes. Cover; cook on low for 7 to 8 hours or on high 3 1/2 to 4 hours.