Pork Chops and Potatoes

Ingredients

• 6 (4 ounce) pork loin chops, trimmed
• 1 (10 3/4 ounce) canCream of Mushroom Soup
• 1/4 cup chicken broth
• 1/4 cup Dijon mustard
• 1/2 teaspoon dried thyme
• 1 clove garlic, minced, or 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 6 medium potatoes, thinly sliced
• 1 onion, sliced
• 1 teaspoon arrowroot powder to thicken the juices

Directions

1. In skillet, brown pork chops in 2 tablespoons oil, if desired. Drain fat.
2. In a crock pot, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat.
3. Place browned pork chops on top of potato mixture.
4. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
5. Use a large slotted spoon to remove the potatoes and pork chops into a serving bowl.
6. Thicken the cooking juices with 1 teaspoon arrowroot poweder by stirring it into the juices and bringing up to a boil, then pour the thickened juice into the serving bowl.
7. Serves 6.