4 boneless pork loin chops
Salt and pepper
seasonings (Italian seasoning, poultry seasoning, Essence, etc.)
1 can cream of potato soup
1/4 cup Dijon mustard
1 tbsp. tomato paste
3 tbsp. dry sherry (or substitute apple juice)
2 tsp. butter
1/4 cup seasoned bread crumbs
1 tbsp. fresh chopped parsley leaves (or couple shakes of dried parsley)
Season pork chops with s&p, and other seasonings. Place in slow cooker.
In a small bowl combine potato soup, Dijon mustard, tomato paste, sherry, and seasonings. Pour over chops.
Cover and cook on low for 6-8 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 with bread crumbs and parsley sprinkled on top.