Funny story. I took what I thought was pork chops out of the freezer the night before to thaw. The next day when I took them out of the refrigerator, I realized that they weren’t pork chops. It was blade steak. So now I can tell you that blade steak works great with this recipe too!
For this you will need:
1 tablespoon butter
1 tablespoon olive oil
6 pork chops or blade steak
1 can condensed cream of chicken soup, undiluted
1 can mushroom, drained and chopped
1/4 cup Dijon mustard
1/4 cup chicken broth
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
6 potatoes, unpeeled, cut into thin slices
1 onion, sliced
Heat butter and oil in a skillet. Brown meat on both sides, set aside.
Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper. Pour into slow cooker.
Add potatoes and onion, stirring to coat.
Place meat on top of potato mixture.
Cover and cook on low for 8-10 hours, or on high for 4-5 hours.