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| Prep Time | 8 Minutes |
| Cook Time | 4 - 6 Hours |
| Servings |
People
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Ingredients
- 14 Ounces Carrots Sliced
- 8 Ounces Mushrooms Sliced
- 2 Cups Tomatoes Whole, Peeled
- 15 Ounces Cannellini Beans Drained
- 4 Pork Chops Boneless, Thick-Cut
- Salt and Pepper
- 4 tsp Herbs de Provence, Divided
- 10 3/4 Ounces Condensed Cream of Potato Soup
- 1/4 Cup Dijon Mustard
- 1 Tbsp Tomato Paste
- 3 Tbsp Dry Sherry
Ingredients
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Instructions
- In a 5-quart slow cooker, combine carrots, mushrooms, tomatoes and beans.
- Season pork chops with salt, pepper and 1 Tbsp 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 remaining tsp of Herbs de Provence. Pour over pork chops.
- Cover and cook on LOW for 4 - 6 hours.
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