DINING ON THE PRAIRIE: French Pork Chops

Dining On The Prairie made easy.

Followed through with a recipe that I saw on the internet.

~French Pork Chops~

Slow cooking the Pork Chops in a crock pot for 5 hours 

made the Chops extremely tender and easy to chew.

SLOW COOKING is a key for tender Pork Chops.

One of the things I really like about using a crock pot is that you place the ingredients in the pot, turn the pot on and walk away allowing you to do other things while the meal is cooking.

Great for multi-taskers that juggle different things at the same time.

Ingredients

INGREDIENTS

1 (14 oz.) bag of frozen sliced carrots

1 (8 oz.) package sliced button mushrooms

1 (15 oz.) can of whole peeled tomatoes

1 (15 oz.) can of cannelloni beans, drained

4 boneless thick cut pork chops

salt, pepper and herbs de Provence

1 (10 oz.) can of condensed cream of potato soup

1/4 cup dijon mustard

1 Tbsp. tomato paste

3 Tbsp. dry sherry

2 tsp. butter

3 Tbsp. seasoned bread crumbs

1 Tbsp. freshly chopped parsley leaves

DIRECTIONS

1) Combine carrots, mushrooms, tomatoes and drained beans in crockpot.  Turn crockpot on low.

2) Season chops on both sides with salt, pepper and herb de Provence. Place chops on top of vegetables.

3) In small bowl, combine soup, mustard, tomato paste, sherry, and tsp. of herb.  Pour over chops.

4) Cover and cook on low setting for 4 to 6 hours.

5) In sauce pan over medium-high heat, melt butter.  When butter is melted and foam subsides, add bread crumbs and stir.  Serve chops and veggies sprinkled with bread crumbs and parsley.

Truly tender pork chops and tasty veggies.

HOME LIFE is for me,

d