4 boneless pork chops1 can (10.5 oz) condensed cream of mushroom soup½ cup chicken broth1 cup shredded Swiss cheese1 small onion, finely chopped2 cloves garlic, minced1 teaspoon dried thymeSalt and black pepper, to taste1 tablespoon olive oil
Instructions
Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper. Brown for 3–4 minutes per side.In a slow cooker, combine cream of mushroom soup, chicken broth, Swiss cheese, onion, garlic, and thyme. Stir well.Add browned pork chops, making sure they are fully covered with sauce.Cover and cook on LOW for 6–8 hours, until pork is tender.Stir sauce before serving and adjust seasoning if needed.
Serving Suggestions
Serve over mashed potatoes, egg noodles, or rice. Pair with steamed green beans or roasted vegetables for a complete meal.