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This classic family favorite sends tempting smells all day while it simmers in the slow-cooker. Serve with mashed potatoes, buttered broccoli spears and warm dinner rolls.

Pork Chops and Mushroom Gravy

4 boneless pork chops
Salt and pepper, to taste
8 ounces sliced fresh mushrooms, or 2 (6 1/2-ounce) cans mushroom pieces, drained

2 teaspoons butter
1 medium onion, peeled and thinly sliced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1 (10 3/4-ounce) cans condensed golden mushroom soup

1. Season chops with salt and pepper, set aside.
2. In medium skillet sauté mushrooms in butter until tender, about 5 to 6 minutes. (If using canned mushrooms, omit butter and sautéing step).
3. Layer chops, mushrooms, onion and thyme in 4-quart slow cooker; pour soup over all. Cover and cook on low heat setting for 7 to 8 hours, until very tender.

Serves 4.

Recipe provided courtesy of Pork, The Other White Meat.