Frank’s Pork Stew

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

1. Combine all ingredients in a slow cooker.
2. Cover and cook on Low for 8 hours.
3. Serve over rice or noodles.
4. Serves 4 to 6