Ingredients
2 tablespoons olive oil
Salt and pepper, to taste
4 boneless pork chops
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 teaspoon dried thyme
Instructions
Prepare the Pork Chops:
Heat olive oil in a large frying pan over medium-high heat.
Season pork chops with salt and pepper.
Brown the pork chops on each side until golden brown, about 3-4 minutes per side. Remove from heat.
Prepare the Sauce in the Slow Cooker:
In a slow cooker, combine cream of mushroom soup, chicken broth, Swiss cheese, chopped onion, minced garlic, and dried thyme.
Stir well to combine all ingredients.
Combine and Cook:
Place the browned pork chops into the slow cooker, nestling them into the sauce.
Spoon some of the sauce over the pork chops to coat them well.
Slow Cook:
Cover the slow cooker with the lid.
Cook on low heat for 4-6 hours, or until the pork chops are tender and fully cooked.
Serve:
Once cooked, serve the pork chops hot, spooning the creamy mushroom sauce over them.
Optionally, garnish with fresh herbs like parsley or thyme.
Enjoy.