Ingredients

1 (14-ounce) bag frozen sliced carrots
1 (8-ounce) package sliced fresh button mushrooms
1 (15-ounce) can whole peeled tomatoes (recommended: Muir Glen)
1 (15-ounce) can cannellini beans, drained (recommended: Progresso)
4 boneless, thick-cut, pork loin chops, rinsed and patted dry
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon herbs 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 parsley leaves

Directions

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

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

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

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

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.