Smothered Pork Chops

Pork chops with red potatoes and white onion smothered in cream of chicken and chicken broth, seasoned with Dijon mustard and basil, and slow cooked until cooked through.

Ingredients -

6 (3/4” thick) Pork Chops
8 to 10 medium Red Potatoes, unpeeled
2 small White Onions, sliced
1 (10 ounces) can Cream of Chicken Soup
1/2 cup Chicken Broth
1/4 cup Dijon Mustard
1 teaspoon Dried Basil Leaves

Preparation:

1. Brown pork chops on both sides in non-stick skillet. Season with coarse salt and fresh ground black pepper.

2. Layer potatoes and onions in bottom of crockpot. Add pork chops to crockpot.

3. In a small saucepan, add cream of chicken soup, chicken broth, mustard and basil. Heat over low heat and stir to combine.

4. Pour soup mixture over pork chops.

5. Set crockpot on LOW and cook 8-9 hours.

Variations and Recipe Ideas:

Pork Chop Tips -

Cream of Chicken Soup

In a large saucepan, scald 1 cup milk. Add 2 cups chicken broth and heat through. In large skillet, melt 2 tablespoons butter over low heat, add 3 tablespoons flour and coarse salt and fresh ground black pepper, to taste, and stir. Add broth to the flour mixture, blend well, and pour back into the soup. Add small amount of warm soup to a bowl with 1 slightly beaten egg yolk. Stir to blend, then add the egg to the soup in the saucepan.

Pork Chop Tips -

Dried Basil Leaves

The flavor is not the same as fresh basil. The leaves have a more pronounced mint like flavor than fresh leaves. Dried basil leaves should be stored in airtight container away from heat and light.