Crockpot Pork Chops and Mustard Sauced Potatoes

 6 pork loin chops, cut 3/4 inch thick

1 T. cooking oil

1 (10 3/4 oz) can condensed cream of mushroom soup

1/4 C. dry white wine or chicken broth

1/2 C. Dijon style mustard

1 t. dried thyme, crushed

1 clove garlic, minced

1/4 t. pepper

6 medium potatoes, cut into 1/4 inch slices

1 medium onion, sliced

In a large skillet, brown pork chops on both sides, in hot oil. Drain off fat.

In a large mixing bowl combine soup, wine, mustard, thyme, garlic, and pepper. 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 on high 3 1/2 to 4 hours.