French Pork Chops

Ingredients

• 1 (14 ounce) bag sliced frozen carrots
• 1 (8 ounce) package sliced fresh button mushrooms
• 1 (15 ounce) can whole canned tomatoes (recommended Muir Glen)
• 1 (15 ounce) can cannellini beans, drained (recommended Progresso)
• 4 boneless pork loin chops, thick-cut rinsed and patted dry
• salt & freshly ground black pepper
• 1 tablespoon herbes de provence, divided
• 1 teaspoon herbes de provence, divided
• 1 (10 3/4 ounce) can condensed cream of potato soup (recommended Campbell's)
• 1/4 cup Dijon mustard
• 1 tablespoon tomato paste
• 3 tablespoons dry sherry (recommended Christian Stockers)
• 2 teaspoons butter
• 3 tablespoons seasoned bread crumbs
• 1 tablespoon freshly chopped fresh parsley leaves

Directions

1. 1

   Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.

2. 2

   Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.

3. 3

   In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.

4. 4

   Cover and cook on low setting for 4 to 6 hours.

5. 5

   In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.