This dish is a great one to have on a Sunday night in the winter. It’s easy to throw in the crock pot, and the creaminess is such an indulgence (yet, made a little healthier here with cream cheese instead of cream.)
·2 pounds pork loin chops (4-6 chops)
·Salt and Pepper
·1 tablespoon olive oil
·1 small onion, sliced
·2 cups mushrooms, sliced or quartered
·2-3 cloves garlic, minced
·1 teaspoon dried thyme (or use 5-10 stems fresh thyme)
·2 cups chicken broth
·8 ounces cream cheese (reduced fat)
·1 tablespoon dijon mustard
·1 tablespoon fresh thyme, chopped
Sprinkle each side of pork chops with thyme, salt, and pepper
In large skillet over medium-high heat olive oil – add seasoned pork chops
Sauté for about 2-3 minutes on each side until lightly browned.
Remove chops and add chicken broth to scrape up brown bits.
In crock pot, lay mushrooms and onions at the bottom of the slow cooker.
Transfer contents of pan to slow cooker.
Cover and cook on low for 6-8 hours or high for 3-4 – until tender.
Remove pork chops and cover to keep warm.
Add cream cheese and dijon to slow cooker and whisk. (To thicken sauce pour into small saucepan and whisk in 1 tablespoon cornstarch.)
Heat/boil until thickened to desired consistency.
Add additional salt and pepper to taste.
Pour over pork chops and garnish with fresh thyme.