1 tablespoon butter
1 tablespoon olive oil
6 pork loin chops
1 (10 3/4 ounces) can condensed cream of chicken soup
1 (4 ounces) can mushrooms, 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 red potatoes, unpeeled, cut into thin slices
1 onion, sliced

Heat butter and oil in skillet. Brown pork chops on both sides. Set aside.

Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker. Add potatoes and onion, stir to coat. Place pork chops on top of potato mixture.

Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.

Makes 6 servings.