French Pork Chops

Ingredients

• 2 teaspoons butter 
• 8 ounce button mushrooms fresh sliced
• 15 ounce .5 can cannellini beans drained canned (recommended: Progresso)
• 15 ounce canned tomatoes whole peeled canned (recommended: Muir Glen)
• 14 ounce carrots frozen sliced
• 10.8 ounce condensed cream of potato soup canned (recommended: Campbell's)
• 0.3 cup dijon mustard 
• 3 tablespoons cooking sherry dry (recommended: Christian Stockers)
• 1 tablespoon herbs de provence divided
• 1 tablespoon freshly parsley leaves chopped
• 4  pork loin chops thick-cut boneless dry rinsed
• 4 servings salt and pepper black freshly ground
• 3 tablespoons seasoned bread crumbs 
• 1 tablespoon tomato paste 

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
2. Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence.
3. Place in slow cooker on top of vegetables.
4. In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence.
5. Pour over pork chops.
6. Cover and cook on low setting for 4 to 6 hours.
7. 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.
8. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.