Ingredients

1 carton condensed cream of mushroom soup

1/4 cup chicken broth

1/4 cup whole grain Dijon mustard

1 garlic clove, minced

1/2 tsp dried thyme

1/4 tsp salt

1/4 tsp pepper

6 medium red potatoes (BIL) or turnips (PAN or HCL), sliced 

1 medium onion, thinly sliced

6 boneless pork loin chops (about 1-inch thick)

1 tbs oil for browning

Thickening (if desired):

3 tbs arrowroot 

1/4 cup water

Instructions

1. In a large bowl, mis the soup, broth, mustard, garlic, thyme, salt and pepper.

2. Stir in the sliced potatoes/turnips and the onions.

3. Place in a 5-7 quart slow cooker.

4. Heat oil in a large skillet over medium-high heat. Brown chops well on both sides.

5. Place chops on top of potato/turnip mixture and cook on low all day. 

6. If you want thicker sauce, mix arrowroot and water so there are no lumps; turn cooker to high heat. Remove chops and stir arrowroot mixture into potatoes/turnips. Place chops back in cooker and cook on high an additional 15- 20 minutes until sauce is thick and fully cooked.

7. Enjoy!