Slow Cooker Pork Chops and Mushroom Gravy

By McLean

Ingredients

• 44 pork loin chops, cut 3/4 inch thick (about 2 lbs.)
• 1tablespoon1 tablespoon cooking oil
• 1small1 small onion, thinly sliced
• 2tablespoons2 tablespoons quick-cooking tapioca
• 1can1 can cream of mushroom soup
• 1/2cup1/2 cup apple juice
• 1 1/2teaspoons1 1/2 teaspoons Worcestershire sauce
• 2teaspoons2 teaspoons snipped fresh thyme or 3/4 teaspoon dried thyme, crushed
• 1/4teaspoon1/4 teaspoon garlic powder
• 1 1/2cups1 1/2 cups sliced fresh mushrooms

Details

Servings 4
Cooking time 8mins

Preparation

Step 1

Trim fat from chops. In a large skillet, heat oil over medium heat. Add chops; cook until browned, turning to brown evenly. Drain off fat. Place onion in 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 cooker.

Cover and cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.