Ingredients
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4 pork loin chops, cut 3/4 inch thick (about 2 pounds)
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1 tablespoon cooking oil
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1 small onion, thinly sliced
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2 tablespoons quick-cooking tapioca
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1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup
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½ cup apple juice or apple cider
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1 ½ teaspoons Worcestershire sauce
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2 teaspoons snipped fresh thyme or 3/4 teaspoon dried thyme, crushed
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¼ teaspoon garlic powder
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1 ½ cups sliced fresh mushrooms
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6 Fresh thyme sprigs
Directions
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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 a 3-1/2- or 4-quart slow cooker (see Tips). 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 slow cooker.
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Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. If desired, garnish with thyme sprigs.
