Looking for a tasty dinner? Then check out this pork and vegetable recipe made in slow cooker.
Pork Chop Supper
- Prep Time 15 min
- Total 7 hr 30 min
- Servings 6
- Ingredients 11
Ingredients
- 6 pork loin or rib chops, 1/2 inch thick
- 1 1/2 pounds medium new potatoes, cut into eighths (about 6 potatoes)
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 can (4 ounces) mushroom pieces and stems, drained
- 2 tablespoons dry white wine
- 1/4 teaspoon dried thyme leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1 tablespoon diced pimientos
- 1 package (10 ounces) frozen green peas, rinsed and drained
Instructions
-
Step1Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown.
-
Step2Place potatoes in 3 1/2- to 6-quart slow cooker. Mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour; spoon half of soup mixture over potatoes. Place pork on potatoes; cover with remaining soup mixture.
-
Step3Cover and cook on Low heat setting 6 to 7 hours.
-
Step4Remove pork from slow cooker; keep warm. Stir pimientos and peas into slow cooker. Cover and cook on Low heat setting about 15 minutes or until peas are tender. Serve vegetable mixture with pork.
Nutrition
275
Calories
11g
Total Fat
27g
Protein
21g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 275
- Calories from Fat
- 100
- Total Fat
- 11g
- Saturated Fat
- 4g
- Cholesterol
- 65mg
- Sodium
- 520mg
- Total Carbohydrate
- 21g
- Dietary Fiber
- 4g
- Protein
- 27g
% Daily Value*:
- Iron
- 14%
- 14%
Exchanges:
1 Starch; 1 Vegetable; 3 Lean Meat;Tips from the Betty Crocker Kitchens
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