Ingredients
- 4 potatoes in (red cut)
- 2 garlic (cloves minced)
- 1 onion (chopped)
- 2 cups green beans (frozen cut)
- 1 pound pork loin trim fat (boneless)
- 14 1/2 oz cans chicken broth
- 3/8 cup all purpose flour
- 2 teaspoons worcestershire sauce
- 1/2 teaspoon thyme leaves (dried)
- 1/2 teaspoon black pepper
Heat pork loin, potatoes, onion, and garlic with 1 can chicken broth in skillet for 5 to 10 minutes over medium heat. Transfer to crock-Pot.
Combine 3/4 cup chicken broth and flour in a small bowl. Set aside.
Add remaining broth, green beans, Worcestershire sauce, thyme, and pepper to Cr ock-Pot and stir. Cover and cook 8 to 10 hours on Low or 4 to 5 hours on High. If on Low, turn to High and stir in flour mixture. Cook 30 minutes to thicke n. Serve.
Serves 8
