Slow Cooker Ww Pork Chop Supper - cooking recipe

Ingredients

6 pork loin chops, 1/2 inch thick or 6 pork chops, rib 1/2 inch thick
6 medium new potatoes, cut into eights
10 3/4 ounces condensed cream of mushroom soup
4 ounces mushroom stems and pieces, drained
2 tablespoons dry white wine
1/4 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
3 tablespoons Gold Medal all-purpose flour
1 tablespoon diced pimento
10 ounces frozen green peas, rinsed and drained

Preparation

Spray 10 inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown.
Place potatoes in 3 1/2 to 6 quart slow cooker.
Mix soup, mushooms, wine, thyme, garlic powder, Worcestershire sauce and flour; spoon half of soup mixture over potatoes.
Place pork on potatoes, cover with remaining soup mixture.
Cover and cook on Low heat setting 6 to 7 hours or until pork is tender.
Remove pork; keep warm. Stir pimientos and peas into slow cooker.
Cover and cook on LOW heat setting about 15 minutes or until peas are tender.