Ingredients
6
pork loin or rib chops, 1/2 inch thick
1 1/2
pounds medium new potatoes, cut into eighths (about 6 potatoes)
1
can (10 3/4 ounces) condensed cream of mushroom soup
1
can (4 ounces) mushroom pieces and stems, drained
2
tablespoons dry white wine
1/4
teaspoon dried thyme leaves
1/2
teaspoon garlic powder
1/2
teaspoon Worcestershire sauce
3
tablespoons all-purpose flour
1
tablespoon diced pimientos
1
package (10 ounces) frozen green peas, rinsed and drained
Preparation
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown.
Place potatoes in 3 1/2- to 6-quart slow cooker. Mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour; spoon half of soup mixture over potatoes. Place pork on potatoes; cover with remaining soup mixture.
Cover and cook on Low heat setting 6 to 7 hours.
Remove pork from slow cooker; keep warm. Stir pimientos and peas into slow cooker. Cover and cook on Low heat setting about 15 minutes or until peas are tender. Serve vegetable mixture with pork.
