Zutaten für Slow Cooker Ww Pork Chop Supper
- Pork Loin Chops
- New Potatoes
- Condensed Cream Of Mushroom Soup
- Mushroom Stems And Pieces
- Dry White Wine
- Dried Thyme Leaves
- 1 tsp garlic powder
- 1 tbsp Worcestershire sauce
- Gold Medal All Purpose Flour
- Diced Pimento
- Frozen Green Peas
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Zubereitung von Slow Cooker Ww Pork Chop Supper
- Spray a 10-inch nonstick skillet with cooking spray and heat over medium-high heat.
- Season pork chops with salt and pepper (amount to taste).
- Cook pork chops in the skillet for 2-3 minutes per side, until browned. Set aside.
- Place 1 lb small red potatoes, quartered, in a 3.5-6 quart slow cooker.
- In a medium bowl, whisk together 10.75 oz can condensed reduced-sodium cream of mushroom soup, 4 oz sliced mushrooms, 1/4 cup dry white wine, 1 tsp dried thyme, 1 tsp garlic powder, 1 tbsp Worcestershire sauce, and 1 tbsp all-purpose flour.
- Pour half of the soup mixture over the potatoes in the slow cooker.
- Place the browned pork chops on top of the potatoes. Cover with the remaining soup mixture.
- Cover the slow cooker and cook on low for 6-7 hours, or until the pork chops are tender and easily pierced with a fork.
- Remove the pork chops from the slow cooker and keep warm.
- Stir in 1/2 cup drained pimientos and 1 cup frozen peas into the slow cooker.
- Cover and cook on low for 10-15 minutes, or until the peas are tender.
- Serve the pork chops over the potato and vegetable mixture.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
34 g
Zucker
30g
Fett
51g
Kohlenhydrate
16g
