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Ingredients
3 to 4 Pork loin chops
1 Tablespoon cooking oil
1 (10 3/4 oz) Can cream of mushroom soup
1/8 Cup chicken broth
1/8 Cup country Dijon-Style Mustard
1/4 Teaspoon dried crushed thyme
1 Clove garlic, minced
1/8 Teaspoon black pepper
3 Medium potatoes, cut into thin slices
1/2 Onion, sliced
Instructions
In a skillet, brown pork chops on both sides in hot oil. Drain off fat. In any size crockpot, mix cream of 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 and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.