Sandra Lee
Source: food network
Season Potatoes with EVOO, salt and pepper. then combine carrots, mushrooms, green beans, tomatoes and cannellini beans in the bottom of a 6-quart slow cooker.
Season Pork Chops with salt and pepper. Place in slow cooker on top of vegetables.
In a small bowl, combine potato soup, dijon mustard, tomato paste, and sherry. Pour over pork chops.
Cover and cook on low setting for 4-6 hours.
In a sauce 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (666g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 958 | ||
Calories from Fat: 201 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 142.5mg | 44 % | |
Sodium 531.7mg | 18 % | |
Potassium 3353.4mg | 88 % | |
Total Carbohydrate 114.6g | 34 % | |
Dietary Fiber 33.1g | 132 % | |
Sugars, other 81.5g | ||
Protein 73.5g | 105 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 958
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