pork chops and potatoes in mustard sauce

another sunday. another crock pot dinner. i got this one out of my "Best-Loved Slow Cooker Recipes" book that wade bought me at sam's club eons ago for like mother's day of something. typical, i guess. it was a pretty good dinner. wade thought it a bit too mustardy, but i guess that's what you get when there's "mustard" in the title. if i were to make it again, i would decrease the amount of mustard (and i used spicy brown instead of the dijon, so i don't know if that made a difference) and maybe add another can of cream of mushroom soup. but i did love the sliced potatoes and onions. so i think i'd definitely try it again with some variations. but here it is, as is:

6 to 8 pork loin chops (i only used four)

2 T. vegetable oil

1 can cream of mushroom soup

1/4 c. chicken broth (i actually used about 1/2 cup since my crock pot burns everything up)

1/4 c. dijon-style mustard

1/2 tsp. dried thyme leaves

1 clove garlic, minced or 1/4 tsp. garlic powder

1/4 tsp. black pepper

6 medium sized potatoes, cut into thin slices

1 onion, sliced (i probably used less than half an onion)

In skillet, brown pork chops on both sides in hot oil. (I never use oil, just non-stick cooking spray.)

Mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture. Cover and cook on low for 8 to 10 hours or on high 4 to 5 hours.