What you need:
- 3 lbs pork chops
- 2 (103/4 oz) cans cream of mushroom soup
- 4 oz can sliced mushrooms, drained
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/2 t thyme
- 2-3 T olive oil
- salt and pepper to taste
What you do:
- Heat oil in a large skillet. Salt and pepper pork chops. Place
pork chops in skillet and cook over med-high heat until browned,
about 1-2 minutes per side. Place pork in a 31/2 quart or larger
crock-pot and cover with onion and mushrooms.
- In a medium bowl, combine soup, garlic and thyme and mix.
Pour soup mixture over pork chops. Cook, covered, for 6-8
hours on low. Serve with mashed potatoes or egg noodles.