6 to 8 - pork loin chops
2 - Tablespoons cooking oil
1 - can (10-1/2 ounces) cream of mushroom soup
1/4 - cup chicken broth
1/4 - cup country Dijon-style mustard
1/2 - teaspoon crushed dried thyme
1 - clove garlic, minced
1/4 - teaspoon pepper
2 - medium potatoes, cut into thin slices
1 - onion, thinly sliced

• In a skillet over medium heat, add oil and heat.
  
• Next, add the pork chops and brown on both sides. Drain.
  
• In slow cooker, add the mushroom soup, chicken broth, mustard, thyme, garlic and pepper.
  
• Next, add the potatoes and onion. 
• You want to stir to coat. 
• Finally, place your browned pork chops on top of potato mixture.
  
• Cover and cook on LOW for 10 hours or on HIGH for 5 hours.