French Pork Chops

  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 15 min
  • Cook: 4 hr 5 min
  • Yield: 4 servings
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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


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

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