Pork Chops & Potatoes in Mushroom Sauce Recipe
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/4 cup chicken broth
- 1/4 cup country style Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 medium red potatoes, sliced
- 1 medium onion, halved and thinly sliced
- 6 boneless pork loin chops (5 ounces each)
- 1. In a 5-qt. slow cooker, combine the first seven ingredients. Stir in potatoes and onion. Top with pork chops. Cover and cook on low for 4-6 hours or until potatoes are tender. Yield: 6 servings.
1 each: 421 calories, 11g fat (4g saturated fat), 71mg cholesterol, 794mg sodium, 47g carbohydrate (5g sugars, 4g fiber), 32g protein
Reviews for Pork Chops & Potatoes in Mushroom Sauce
"This is a recipe that I would like better with some tweeking. The gravy is not as thick or have as much mushroom flavor as I'd like. It also took a couple of hours longer than it said. The pork was tender but needed some more spice or something. Altogether a good basic recipe that I would prefer to build on!"
"We weren't fans at all. Maybe it was the dijon mustard?? Who knows but we didn't like it at all and threw it out. It was lacking all around to say the very least."
"I basically used it as a stepping stone and added some spices (red pepper, onion powder), julienne the potatoes, added Publix Deli Style Mustard with Horseradish and upped the amounts a bit and it turned out wonderful."
"This was very good and so easy to put together. After reading the other reviews I cooked it for about 8 hours and it was super tender and everyone loved it."
"Like others have said, it takes a little longer than the 6 hrs. to cook on low. I had to cook for 7 hrs. Also, chops should be browned in frying pan before placing in slow cooker, otherwise, they look awfully anemic when done. My husband said it smelled really good and chops were tender, but there was nothing special about the recipe, and he wouldn't care for it again."
"Due to the comments here, we have reviewed this recipe and increased the cook time to 4-6 hours on low. There are several variables that could impact the cook time, such as the thickness of your potatoes and pork chops. The age of your slow cooker will make a difference too. Newer slow cookers cook much hotter and faster than older ones.The pork chops could be briefly browned in a skillet first if desired.Taste of Home Test Kitchen"
"Had the same problem as others. Four hours didn't seem like enough cooking time. And, the pork chops weren't tender enough and the look of them was not very appatizing. The potatoes and the onions were the best part, but some of the potatoes were a bit hard."
"We enjoyed this dish very much. I didn't have any pork chops on hand, so used a small loin pork roast, and added a jar of mushrooms. I do think the gravy is a little bland and will more seasoning next time. I think a little Kitchen Bouquet would give it a much richer look. I cooked this on "low" for 8 hours."
"The recipe takes 8 hrs on low."
"I have made a similar recipe for years in a baking dish long before slow cookers were around. I've always browned the chops first, then baked the casserole covered at 325 for 3 hours so that chops & potatoes are nice & tender. I'm going to try this in my slow cooker. It should work fine, but my cooker is old & very low heat, so I'll cook on high for 4 hours, then turn to low for another 4 hours. If your slow cooker produces pretty good heat, I'd say cook on low for a good 8 hours. My family always liked this dish. You can add mushrooms, carrots, green beans, whatever, to make a one-dish meal. Peel & slice some russet potatoes if you don't have the small red ones."
"We really liked this recipe! I only had 2 pork chops, but kept the measurements the same so it would be nice & saucy. Used 2 garlic cloves & added some fresh mushrooms."
"I've discovered that I don't like boneless pork chops or chicken breasts done in the slow cooker. They just get this dry texture that I don't like. The flavor of this dish was just okay for us, but the potatoes and onions came out nice and tender."
"This was VERY good. Grandkids loved it too. I used thick boneless pork loin chops and I did cook it on low for 8 hours. It was excellent."
"I agree that it needs to cook longer, and I did (eight hours was good)... and it was pretty good, though not as flavorful as I had hoped. I'd still make it again, but maybe with more mustard."
"I browned the pork chops before adding them to the crock pot. I also doubled the cooking time. They were delicious."
"I didn't have any of the problems reviewers mentioned--my pork chops were done on low after 4.5 hours. I often cook pork chops in the crockpot with mushroom soup. Adding the mustard and seasonings gave it a nice flavor. I added carrots the second time I made it. Yum!"
"Recipe needs to be cooked on high setting. I seared the pork chops then added to the crockpot. The pork chops were dry when the cooking was finished. We didn't like the taste of the potaotes..too much mustard flavor."
"insted of doing the min the crockpot. I just backed it with some pork tenderloin i didnt know what to do with. the maet cooked through and it turned out good"
"Recipe is great but directions are definately wrong the meat was hard and potatoes weren't cook after 5 hours. Better if you pan sear it and cook on low for8 hours."
"Would be much better cooked on low 7-8 hours or high 5 hours; brown pork chops prior"
"Are the directions correct?? Should the pork chops have been browned first? Should the temp been High not Low? The pork chops eventually finished but they were not appealling looking, and the potatoes never did get tender. The sauce smelled and tasted good though!"
"after 5 hours in a slow cooker potatoes and onions were still hard and meat was not cooked all the way! I was very disappointed dinner was a real bummer!"
"I loved the flavor that the Dijon gave it and my husband was in the kitchen smelling it all day."
"Very moist pork chops, wish it had the nice color of the picture, I guess they seared it."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.