Serves: 6
1. Spray 10-inch nonstick skillet with cooking spray heat over medium-high heat. Cook pork in skillet, turning once, until brown.
2. Mix soup, mushrooms, water, wine, thyme, garlic powder and Worcestershire sauce pour over pork. Heat to boiling, stirring occasionally reduce heat. Cover and simmer 15 minutes.
3. Add potatoes. Cover and simmer 15 minutes. Stir in pimiento and peas. Cover and simmer about 10 minutes, stirring occasionally, until peas are tender and pork is slightly pink when cut near bone.
NUTRITION FACTS: 1 Serving: Calories 275 (Calories from Fat 100) Fat 11g (Saturated 4g) Cholesterol 65mg Sodium 520mg Carbohydrate 21g (Dietary Fiber 4g) Protein 27g % DAILY VALUE: Vitamin A 4% Vitamin C 8% Calcium 4% Iron 14% DIET EXCHANGES: 1 Starch 3 Lean Meat 1 Vegetable
Slow Cooker Directions: Drain mushrooms. Omit water. Cut potatoes into eighths. Place potatoes in 3 1/2- to 6-quart slow cooker. Mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and 3 tablespoons all-purpose 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 or until pork is tender. Remove pork keep warm. Stir pimiento and green peas into slow cooker. Cover and cook on low heat setting 15 minutes.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pork Chop and Potato Skillet recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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