4 pork chops
Salt and pepper, to taste
8 oz. fresh mushrooms, sliced -or-
2 (4 oz. each) cans mushroom pieces, drained
2 tsp. butter
1 medium onion, peeled and thinly sliced
1 tsp. dried thyme -or-
1 tbsp. fresh thyme leaves
1 (10 3/4 oz.) can condensed golden mushroom soup

Season chops with salt and pepper, set aside.

in medium skillet sauté mushrooms in butter until tender, about 5-6 minutes. (If using canned mushrooms, omit butter and sautéing step). Layer chops, mushrooms, onion and thyme in 4-quart slow cooker; pour soup over all. Cover and cook on low heat setting for 7-8 hours, until internal temperature on a thermometer reads 160°F.

Serves 4.

Submitted by: National Pork Board