Creamy Mushroom Chops

Since these warm temps are going to be hanging around for a while, I have a feeling my oven will be out of commission. I hate adding to the sticky heat of the summer in the kitchen, so the crock pot is my best friend. I want all of the flavor of a home cooked meal and the ease of not having to sweat my booty off in the kitchen.

Here's a yummy Creamy Mushroom Chops Recipe that you make in the Crock. It even cooks with the potatoes. Make a fresh garden salad and dinner is done!!

6 pork loin or rib chops, 1/2 inch thick
6 medium red potatoes (about 1 1/2 lb), cut into eighths
2 cans (10 3/4 oz) cream of mushroom soup
1 jar/can (4.5 oz) sliced mushrooms, drained
2 tablespoons dry white wine or chicken broth
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon diced pimientos (from 2-oz jar)
2 cups frozen sweet peas, rinsed, drained

Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 2 to 4 minutes, turning once, until brown.

Spray 4- to 5-quart slow cooker with cooking spray. Place potatoes in cooker. In medium bowl, mix soup, mushrooms, wine, thyme, garlic powder, and Worcestershire sauce. Spoon half of the soup mixture over potatoes. Place pork on potatoes; cover with remaining soup mixture.

Cover; cook on Low heat setting 6 to 7 hours.

Remove pork from cooker; keep warm. Stir pimientos and peas into cooker. Cover; cook on Low heat setting about 15 minutes longer or until peas are tender. Serve with pork.