2 cans condensed cream of mushroom soup, undiluted
2 cans (7-oz each) sliced mushrooms, drained (optional)
1-1/2 tsp dried thyme (optional)
3/4 tsp garlic powder
1/2 tsp black pepper
4 thin sliced, center-cut pan-fry pork chops (about 1 lb)

In a slow-cooker, stir together the soup, mushrooms, thyme (if using), garlic powder and pepper.
Place pork chops in the slow-cooker, pushing them down into the sauce.
Cover and cook on high until tender, about 3 hours.
Serve with rice or noodles.