4 pork loin chops or boneless butterfly chops, sliced thick
1 tablespoon vegetable oil
1 (10 1/4 ounce) can condensed cream of mushroom soup
1/3 cup dry white wine or chicken broth
1/4 cup Dijon-style mustard
1 teaspoon dried thyme, crushed
1 large clove garlic, minced
1/4 teaspoon freshly ground pepper
4 large or 6 medium potatoes, sliced thick
1 medium onion, sliced

In a large skillet lightly brown chops; drain.

In a large mixing bowl combine soup, wine or chicken broth, mustard, thyme, garlic and pepper. Reserve some sauce to top chops.

Add potatoes and onion, stirring to coat. Transfer to 4-quart crockpot. Place browned chops on top and top chops with remaining sauce. Cover and cook on LOW for 7 to 8 hours.