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. Place in slow cooker on top of vegetables. 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. Cover and cook on low setting for 4 to 6 hours. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
