6 (4 ounce) pork loin chops, trimmed
1 (10 3/4 ounce) can Campbell’s 98% Fat Free
Cream of Mushroom Soup
1/4 cup low sodium chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme
1 clove garlic, minced, or 1/4 teaspoon garlic powder
1/4 teaspoon black pepper
6 medium potatoes, thinly sliced
1 onion, sliced
In skillet, brown pork chops in 2 tablespoons oil, if desired. Drain fat.
In a crock pot, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Per serving: 240 Calories (kcal); 6g Total Fat; 18g Protein; 28g Carbohydrate; 38mg Cholesterol; 565mg Sodium
4.7 WW points