Recipe: Mushroom-Sauced Pork Chops

MUSHROOM-SAUCED PORK CHOPS

4 pork loin chops, cut 3/4 inch thick (about 2 pounds)
1 tablespoon cooking oil
1 small onion, thinly sliced
2 tablespoons quick-cooking tapioca
1 (10 3/4 ounce) can reduced-fat and reduced-sodium
condensed cream of mushroom soup
1/2 cup apple juice or apple cider
1 1/2 teaspoons Worcestershire sauce
2 teaspoons snipped fresh thyme (or 3/4 teaspoon dried thyme, crushed)
1/4 teaspoon garlic powder
1 1/2 cups sliced fresh mushrooms
Fresh thyme sprigs (optional, for garnish)

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. Add chops.

Using a mortar and pestle, crush tapioca. In a medium bowl, combine tapioca, (undiluted) mushroom soup, apple juice, Worcestershire sauce, snipped or dried thyme, and garlic powder; stir in mushrooms. Pour over chops in slow cooker.

Cover crock pot and cook on LOW-heat setting for 8 to 9 hours or on hIGH-heat setting for 4 to to 4 1/2 hours.

If desired, garnish with thyme sprigs.

TO MAKE IN A 5- TO 6-QUART SLOW COOKER:
If you prefer to use a 5- to 6-quart slow cooker, use 6 pork loin chops. Leave remaining ingredient amounts the same and prepare as above.

Makes 5-6 servings
Source: Better Homes and Gardens magazine