1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup chicken broth
1 cup shredded Swiss cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper to taste
1 tbsp olive oil
Directions
1. Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown them on both sides, about 3-4 minutes per side.
2. In the slow cooker, combine the cream of mushroom soup, chicken broth, Swiss cheese, onion, garlic, and dried thyme. Stir to mix well.
3. Place the browned pork chops into the slow cooker, submerging them in the sauce.
Continue Reading in next page
