Ingredients
6
pork loin or rib chops, 1/2 inch thick
6
medium red potatoes (about 1 1/2 lb), cut into eighths
1
can (10 3/4 oz) condensed cream of mushroom soup
1
jar (4.5 oz) sliced mushrooms, drained
2
tablespoons dry white wine or chicken broth
1/4
teaspoon dried thyme leaves
1/2
teaspoon garlic powder
1/2
teaspoon Worcestershire sauce
3
tablespoons Gold Medal™ all-purpose flour
1
tablespoon diced pimientos (from 2-oz jar)
2
cups frozen sweet peas, rinsed, drained
Preparation
Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 2 to 4 minutes, turning once, until brown.
Spray 4- to 5-quart slow cooker with cooking spray. Place potatoes in cooker. In medium bowl, mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour. Spoon half of the soup mixture over potatoes. Place pork on potatoes; cover with remaining soup mixture.
Cover; cook on Low heat setting 6 to 7 hours.
Remove pork from cooker; keep warm. Stir pimientos and peas into cooker. Cover; cook on Low heat setting about 15 minutes longer or until peas are tender. Serve with pork.
