Slow Cooker Pork Chops and Mushrooms
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Ingredients
  • 4 pork loin chops, cut ¾-inch thick
  • 1 Tablespoon cooking oil
  • 1 small onion, thinly sliced
  • 2 Tablespoons quick-cooking tapioca
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup
  • ½ cup apple juice
  • 1 can (4 ounces) sliced mushrooms, drained*
  • 2 teaspoons Worcestershire sauce
  • ¾ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • Hot cooked brown or white rice, optional
  • Chopped parsley, for garnish, optional
  • *Note: I do not care for canned mushrooms, so I sliced an 8-ounce package of fresh mushrooms and stirred briefly into the pan that browned the pork chops before adding to the other sauce ingredients,
Instructions
  1. Trim an excess fat from the pork chops. In a skillet, brown chops on both sides in hot oil. Transfer chops and sliced onion to the slow cooker. (At this point, if you decide to use fresh mushrooms instead of the canned as I did, briefly stir the mushrooms in the pan that is still hot from browning the pork chops and add to the sauce that is prepared before pouring into the slow cooker).
  2. Grind the tapioca with a mortar and pestle. In a bowl, stir together the tapioca, soup, apple juice, either canned or fresh mushrooms, Worcestershire sauce, thyme, and garlic powder. Pour over pork chops and onions.
  3. Cover and cook on low heat setting for 8 hours or on high heat setting for 4 hours. If desired, serve with rice and sprinkle with chopped parsley. Makes 4 servings.
Recipe by The Culinary Cellar at https://theculinarycellar.com/low-carb-slow-cooker-recipes/