2 pounds boneless pork chops
1 cup low-sodium chicken broth
1 (10-ounce) can cream of mushroom soup
1 cup sour cream
2 cups sliced cremini mushrooms
3 cloves garlic, minced
1 teaspoon dried thyme
1 tablespoon parsley, rough chopped (optional)
Arrange pork chops in a 6-quart slow cooker.
In a mixing bowl, combine everything from chicken broth to dried thyme. Pour into slow cooker.
Cook on high for 4 hours, or on low for 8 hours.
Garnish with chopped parsley.
Pro tip: For a quick and easy preparation, replace the sour cream, garlic, mushrooms and thyme with a packet of French onion mix.