1 tablespoon butter
1 tablespoon olive oil
6 pork loin chops with bone
1 can condensed cream of chicken soup, undiluted
1 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 potatoes, unpeeled, cut into thin slices
1 onion, sliced
Chopped parsley

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

Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in crockpot. Add potatoes and onion, stirring to coat. Place pork chops on top of potato mixture. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Sprinkle with parsley before serving.