Mushroom-Sauced Pork Chops

By KarenLee

Ingredients

• 6 pork loin chops, cut 3/4 in. thick (about 2 lbs)
• 1 tablespoon cooking oil
• 1 small onion, thinly sliced
• 2 tablespoons quick-cooking tapioca
• 1 (10-3/4 oz) can reduced-fat and reduced sodium
• condensed cream of mushroom soup
• 1/2 cup apple juice or apple cider
• 1-1/2 teaspoons Worcestershire sauce
• 2 teaspoons snipped fresh thyme or 3/4 teaspoon dried
• thyme, crushed
• 1/4 teaspoon garlic powder
• 1-1/2 cups sliced fresh mushrooms
• Fresh thyme sprigs (optional)

Details

Servings 6
Preparation time 25mins

Preparation

Step 1

Trim fat from chops. In large skillet, heat oil over medium heat. Add chops; cook until browned, turning to brown evenly. Drain off fat. Place onion in a 3-1/2 or 4 quart slow cooker. Add chops. Using a mortar and pestle, crush tapioca. In a medium bowl, combine tapioca, mushroom soup, apple juice, Worcestershire sauce, snipped or dried thyme, and garlic powder; stir in mushrooms. Pour over chops in the slow cooker.

Cover and cook on low-heat setting for 8 or 9 hours or on high-heat setting for 4 to 4-1/2 hours. If desired, garnish with thyme sprigs.

Note: I prepared this in a cast iron covered pot and it was "very good!"