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Pork Chop and Potatoes In Mustard Sauce

6 pork loin chops (up to 8)
2 tablespoons cooking oil
1 10 oz can cream of mushroom soup
1/4 cup chicken broth
1/4 cup country Dijon-style mustard
1/2 teaspoon crushed dried thyme
1 clove garlic -- minced or 1/4 teaspoon garlic powder
1/4 teaspoon black pepper
6 medium potatoes -- cut in thin slices


In a skillet brown pork chops on both sides in hot oil. Drain fat. In any size slow cooker, mix cream of mushroom 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 High 4 to 5 hours.


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