Ingredients:
- 2 lbs. butterflied pork chops, cubed
- 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
- 1 (4-oz.) can mushrooms, stems and pieces, drained
- 1 envelope (approx 1 3/8 ounces) dried onion soup mix
- 1/2 cup red wine
- pepper to taste
- 1/4 cup water
- 8 to 16 ounces baby carrots
Preparation:
Combine all ingredients in slow cooker; cover and cook on Low for 8 hours.
Serve over rice or noodles.
Serves 4 to 6.
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