Pork Chops and Potatoes

Pork Chops and Potatoes

6 4-ounce pork loin chops – trimmed

1 10 3/4-ounce can Campbell’s 98% Fat Free Cream of Mushroom Soup

1/4 cup low sodium chicken broth

1/4 cup Dijon mustard

1/2 teaspoon dried thyme

1 clove garlic – minced, or 1/4 tsp. garlic powder

1/4 teaspoon black pepper

6 medium potatoes — thinly sliced

1 onion – sliced

In skillet, brown pork chops in 2 tablespoons oil, if desired. Drain fat.

In any size Crockpot Slow Cooker, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture.

Cover and cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours.

Serves 6.

Per serving: 240 Calories (kcal); 6g Total Fat; 18g Protein; 28g Carbohydrate; 38mg Cholesterol; 565mg Sodium

WW Points: 4.7 pt.

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