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Pork Chops and Potatoes in Mustard Sauce

6 pork loin chops - trimmed (4 oz)
1 can fat free cream of mushroom soup (10 3/4 oz)
1/4 c low sodium chicken broth
1/4 c Dijon mustard
1/2 t dried thyme
1/4 t garlic powder
1/4 t black pepper
6 med potatoes - thinly sliced
1 onion - sliced


In skillet, brown pork chops in 2 tablespoons oil, if desired. Drain fat. In any size slow cooker, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture. Cover and cook on low for 8 to 10 hours or on high 4 to 5 hours. Makes 6 servings.


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