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| 6 | pork chops |
| 2 T | olive oil |
| one can | cream of celery soup* |
| 1/4 C | homemade chicken broth |
| 1/4 C | Grey Poupon mustard |
| 1/2 t | dried thyme, crushed |
| 1/4 t | garlic powder |
| to taste | black pepper |
| 6 medium | potatos, sliced thin |
| one | onion, sliced |
* may substitute cream of mushroom soup
This recipe requires a slow cooker, also known as a crockpot. Brown pork chops on both sides in hot oil. Drain and set aside.
Combine cream of celery soup, chicken broth, mustard, thyme, garlic powder and pepper.
Layer potatos, soup mixture and onion slices in crockpot. Place browned pork chops on top of mixture in crockpot.
Cook on Low for about 9 hours.
| Sodium content in milligrams | ||
| 6 | pork chops | 1890 |
| one can | cream of celery soup | 2250 |
| 1/4 C | homemade chicken broth | 15 |
| 1/4 C | Grey Poupon Mustard | 1440 |
| 6 medium | potatos | 42 |
| one | onion | 4 |
| Recipe total = 5642 mg | ||
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