Name: French Pork Chops
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT4H5M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: 4 servings
Cuisine: american
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

Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.
In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.
Cover and cook on low setting for 4 to 6 hours.
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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French Pork Chops

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