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

Instructions

1. Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
2. Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.
3. In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.
4. Cover and cook on low setting for 4 to 6 hours.
5. 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.