French Pork Chops

14 ingredients
9 steps

Ingredients

  • 1 (14-ounce) bag frozen sliced carrots
  • 1 (8-ounce) package sliced fresh button mushrooms
  • 1 (15-ounce) can whole peeled tomatoes (recommended: Muir Glen)
  • 1 (15-ounce) can cannellini beans, drained (recommended: Progresso)
  • 4 boneless, thick-cut, pork loin chops, rinsed and patted dry
  • Salt and freshly ground black pepper
  • 1 tablespoon plus 1 teaspoon herbs de Provence, divided
  • 1 (10 3/4-ounce) can condensed cream of potato soup (recommended: Campbell's)
  • 1/4 cup Dijon mustard
  • 1 tablespoon tomato paste
  • 3 tablespoons dry sherry (recommended: Christian Stockers)
  • 2 teaspoons butter
  • 3 tablespoons seasoned bread crumbs
  • 1 tablespoon freshly chopped parsley leaves

Directions

  1. 1
    Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
  2. 2
    Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence.
  3. 3
    Place in slow cooker on top of vegetables.
  4. 4
    In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence.
  5. 5
    Pour over pork chops.
  6. 6
    Cover and cook on low setting for 4 to 6 hours.
  7. 7
    In a saute pan over medium-high heat, melt butter.
  8. 8
    When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted.
  9. 9
    Serve pork chops and vegetables sprinkled with bread crumbs and parsley.

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