Back to school! Ugh! Basically, you now have less time to get everything done. Or maybe it just feels that way! Hands up if you have very little free time during the work week. Most people I know, between their jobs, classes and/or families, have very little free time during the work week. PIN this recipe, as it is one for you. You probably have most of the ingredients already in your cupboard, so this is a recipe that you can do with very little “special” shopping. The prep is pretty quick and your slow cooker does most of the heavy lifting for you. This is another “Dinner While You Work” recipe. With fall schedules now in full swing, this one is a time saver that will give you a great dinner with very little work.
The pork chops and potatoes are a beautiful match and when they get together with mushrooms and onions, YUM! I like to use baby potatoes as they look cute and, let’s be honest, they reduce the prep time. Using a can of Cream of Mushroom soup also cuts down your prep time, as well as giving you a creamier sauce. The pork ends up being fall-apart tender and super flavourful.
There is nothing better than coming home and having dinner ready. Best of all, the house smells great when you come home! This is a kid-friendly recipe that even picky eaters will like. Student? This is a budget-friendly recipe. Leftovers are great for lunch the next day or even a second day dinner (I’ve included a dinner reboot at the bottom.)
Prep time: 15 minutes; Cook time: 6 – 8 hours; Serves: 4 – 6 people
What you need:
- 6 boneless pork chops (I used centre loin chops about 1″ thick)
- 1 1/2 lbs baby potatoes, sliced in half
- 1 large onion, sliced
- 8 oz white mushrooms, sliced
- 1 can cream of mushroom soup
- 10 oz stock (chicken, turkey or vegetable)
- 1/2 tbsp dried rosemary
- 1 tbsp Dijon mustard
- salt
- pepper
What you do:
- In the bottom of your slow cooker, place the sliced baby potatoes
- Cover with half of the sliced onion
- Add half of the sliced mushrooms
- Pat the pork chops dry, lightly salt and grind pepper over top
- In a dry pan over medium-high heat, add the pork chops
- Brown both sides, approximately 3 minutes each side
While your pork chops are browning, make the sauce:
- In a medium sized bowl, add the mushroom soup
- Add 1 can (10 oz) of stock
- Add the rosemary
- Add the Dijon mustard
- Whisk together
Continue with the recipe:
- Place browned pork chops in slow cooker on top of mushrooms
- Add the other half of the sliced mushrooms
- Add the other half of the sliced onions
- Cover with the sauce
- Cook on low for 6 – 8 hours
- Optional: If you would like your sauce a little thicker, add 1 tsp of cornstarch to 1/4 cup of the sauce from the slow cooker, mix together and add to back to sauce, cook for a few minutes longer
- Serve
- Dinner reboot: remove potatoes for another meal and shred remaining pork and sauce mix, Heat up and toss with cooked penne noodles.
