Slow Cooker Creamy Pork Chops with Mushrooms and Potatoes

This was yet another success for the crockpot.  Delightfully tangy, yet creamy, and the pork chops were falling apart – literally.  It actually wasn't in the plan for this week, but when I went to put it together, I opened up to the wrong recipe, and didn't realize it till I went to put it here!  Luckily it was a huge hit, and will definitely be staying in the repertoire.

I served it with brussel sprouts covered in butter and garlic powder.  It was an amazingly good combination.

Ingredients:

• 2 lbs. pork chops
• 1 can Cream of Mushroom soup
• 1 can mushroom pieces and stems
• 1/3 c mustard
• 1/2 tsp salt
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (optional)
• 4 large red potatoes, washed and cubed
• 1 onion, chopped coarsely

Directions:

[For Freezing]

1. Combine all but pork chops in freezer bag and mix well so that potatoes are fully coated. Add 1/3 c water if necessary.  
2. Add pork chops, remove as much air as possible, and freeze flat.
3. Place in refrigerator to thaw the day before you wish to cook it.

[For Cooking]

1. Combine all ingredients in crockpot.
2. Cook on low 8-10 hours, or on high 4-6 hours.

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