Comment: Using a slow cooker is a great way to save time and money. Often times, mornings can be very hectic, so you may wish to prepare the ingredients the night before. Be sure to keep raw meats and vegetables in separate containers, cover each container and store them in the refrigerator. Remember; never brown the meat ahead of time because partially cooking meat and then refrigerating it may accelerate the rate at which harmful bacteria grow.
6 pork loin chops 1 cup sliced red bell peppers 1 cup sliced yellow bell peppers 2 sweet potatoes, thinly sliced 2 tbsps butter 2 tbsps olive oil salt and black pepper to taste granulated garlic to taste 1 (103/4-ounce) can cream of chicken soup 1 (4-ounce) can sliced mushrooms, drained 1/4 cup Dijon mustard 1/4 cup chicken broth 2 cloves garlic, minced 1/2 tsp dried basil leaves 1 onion, sliced 1/4 cup chopped parsley
Method: In a large skillet heat butter and olive oil over medium-high heat. Season pork chops well with salt, pepper and granulated garlic then brown on both sides. Remove from heat and set aside. In a 5-quart slow cooker, combine cream of chicken soup, mushrooms, mustard, broth, minced garlic and basil and stir well. Season to taste with salt, pepper and granulated garlic then add bell peppers, potatoes and onion and stir to coat. Place pork chops on top of potato mixture. Cover and cook on low 8-10 hours or on high 4-5 hours. When done, remove pork chops from slow cooker. Serve over potatoes and peppers and garnish with parsley.