1/2 cup chicken broth
1 cup grated Swiss cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon olive oil
Instructions
Warm the olive oil in a large frying pan over medium-high heat. Season the pork chops with salt and pepper. Cook them on each side until browned, about 3-4 minutes per side.
In the slow cooker, mix together the mushroom soup, chicken broth, Swiss cheese, onion, garlic, and dried thyme. Stir well to combine.
Place the browned pork chops into the slow cooker, ensuring they are covered by the sauce.
Cover and cook on low heat for 6-8 hours, or until the pork chops are tender and fully cooked.
Before serving, stir the sauce well and adjust the seasoning with additional salt and pepper if needed.
Tips and Variations
For a new taste, use Gruyère cheese instead of Swiss cheese. Gruyère has a richer, nuttier flavor.
If you like some spice, sprinkle a little bit of red pepper flakes into the sauce.
To prepare this meal without gluten, use a gluten-free cream of mushroom soup.
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