Slow Cooker Ww Pork Chop Supper

• 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

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

pork loin chops, new potatoes, condensed cream, mushroom stems, white wine, thyme, garlic powder, worcestershire sauce, gold medal allpurpose, pimento, green peas

Taken from www.food.com/recipe/slow-cooker-ww-pork-chop-supper-179137 (may not work)