Pork Chops and Mustard Sauced Potatoes

1 tablespoon cooking oil
6 pork loin chops, cut 3/4 inch thick
1 10 3/4 ounce can condensed cream of mushroom soup
1/2 cup dry white wine or chicken broth
1/2 cup Dijon mustard
1 teaspoon dried thyme, crushed
1/2 teaspoon bottled minced garlic
1/4 teaspoon pepper
6 medium potatoes, cut into 1/2 inch slices
1 medium onion, sliced

Heat oil in a large skillet. Cook pork chops, half at a time, in hot oil until brown on both sides. Drain off fat.

Combine soup, wine, mustard, thyme, garlic and pepper in a large bowl.

Add potatoes and onion, stirring to coat. Transfer to crockpot.

Place browned chops on top of potatoes.

Cover; cook on low for 7 to 8 hours. or high for 3 1/2 hours. Makes 6 servings.