Pork Chops and Mushroom Gravy
- Season chops with salt and pepper, set aside.
- In medium skillet sauté mushrooms in butter until tender, about 5-6 minutes. (If using canned mushrooms, omit butter and sautéing step).
- Layer chops, mushrooms, onion and thyme in 4-quart slow cooker; pour soup over all.
- Cover and cook on low heat setting for 7-8 hours, until internal temperature on a thermometer reads 145 degrees F.
- Allow to rest 3 minutes before serving.