French Pork Chops

This is a delicious recipe I found off of Foodnetwork
It quick and easy to prepare and perfect for a sunday dinner that you throw in the crock pot before leaving for church.

Note 1: I didn't have sliced mushrooms or cannellini beans so I just substituted the can of cream of mushroom soup (instead of can of cream of potato) and opened up a can of pork and bean instead of cannellini beans.

Note 2: I used the left overs and made enchiladas so I could use up the rest of the can of tomato paste. If you buy some enchilada seasoning at the grocery store, it has a recipe on the package of how to make enchiladas. I added some more beef to tortillas, added the left overs from the french pork chops, and only used half of the seasoning pkg since it asked for a can of tomato paste and I had about 3/4 can left over.

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
Directions
Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.

Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.

In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.

Cover and cook on low setting for 4 to 6 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 and vegetables sprinkled with bread crumbs and parsley.