This crockpot recipe churns out pork chops dripping with flavor and spice.
6-8 pork chops 2 Tbs. cooking oil 1 10 1/2 oz. cream of mushroom soup 1/4 C. chicken broth 1/4 C. country Dijon-style mustard 1/2 tsp. crushed dried thyme 1 clove garlic, minced 1/4 tsp. pepper 2 medium potatoes, cut into thin slices 1 onion, thinly sliced
In a skillet, brown, pork chops on both sides in hot oil. Drain. In stoneware combine mushroom soup, chicken broth, mustard, thyme, garlic and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture. Cover cook on Low for 10 hours or on High for 5 hours.