Did you know if you drop a $3000 refrigerator from the bed of a moving van it will roll and roll and roll some more until it totals itself? Or that the best time to paint the kitchen milk chocolate brown is when the color phobic spouse escapes to Huntsville for a few days?
How about if you start a project, there will be 100 more little things you forgot in the process? Or that the coast of Japan has 450-pound giant jellyfish? Your daughter will then want to spend time before school looking at pictures of them with you, forcing you to use long forgotten math to figure out how many people and dogs she knows it would take to equal the size of one monster jellyfish.
Let’s just say it’s been a week and cooking has been fast and brainless. Much like me today.
Slow Cooker Pork Chops and Yukon Gold Potatoes in Dijon Sauce
Please don’t be scared by the canned cream of mushroom soup. It’s really good. I promise!
6 to 8 Yukon Gold Potatoes (enough to line your slow cooker)
1 (10 3/4 ounce) can Campbell's Healthy Choice Cream of Mushroom soup
1/4 cup dry white wine or chicken broth
1/4 cup Dijon mustard
1 teaspoon dried thyme
1 clove garlic, minced
1/4 teaspoon black pepper
2 tablespoons butter
About 1.70 pound Pork Boneless Rib End Roast (or 6 pork chops)
1. Grease the slow cooker with light colored oil. Scrub the potatoes and place them snuggled together in a large oval slow cooker.
2. In a bowl, mix together soup, wine or broth, Dijon, thyme, garlic, and pepper. Pour mixture over potatoes.
3. If using, slice the roast half. Then slice each half into 3 pieces. Set aside.
4. In a large skillet, melt the butter until the foam subsides over high heat. Place the pork chops in the pan and season with salt and pepper. Quickly sear the bottom. Turn chops over and season again. When finished place the chops on top of the potatoes. Scrape pan drippings into the slow cooker as well.
5. Cover and cook on low heat for 7 to 8 hours or on high for 3 1/2. Plate and spoon sauce over potatoes and pork chops. Season with salt and pepper before serving.
Recipe adapted from "Better Homes and Gardens Biggest Book of Slow Cooker Recipes". Picture by Laura Flowers.