Slow Cooker Ww Pork Chop Supper Recipes

Steps:

• Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 2 to 4 minutes, turning once, until brown.
• Spray 4- to 5-quart slow cooker with cooking spray. Place potatoes in cooker. In medium bowl, mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour. Spoon half of the soup mixture over potatoes. Place pork on potatoes; cover with remaining soup mixture.
• Cover; cook on Low heat setting 6 to 7 hours.
• Remove pork from cooker; keep warm. Stir pimientos and peas into cooker. Cover; cook on Low heat setting about 15 minutes longer or until peas are tender. Serve with pork.

Steps:

• Spray 10 inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown.
• Place potatoes in 3 1/2 to 6 quart slow cooker.
• Mix soup, mushooms, wine, thyme, garlic powder, Worcestershire sauce and 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 pimientos and peas into slow cooker.
• Cover and cook on LOW heat setting about 15 minutes or until peas are tender.

Steps:

• Place flour in a large resealable plastic bag. Add chops, a few at a time, and shake to coat. In a large skillet; brown the chops in oil on both sides. Sprinkle with thyme, salt and pepper. , Peel potatoes and cut into 3/4-in. cubes. Add the potatoes, carrots and onion to the skillet. Pour broth over all; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until a thermometer reads 145°.

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.