4 pork loin chops, cut ¾ inch thick
1 small onion, thinly sliced
2 tbsp quick-cooking tapioca
1 can cream of mushroom soup
½ cup apple juice
4 oz sliced mushrooms, drained
2 tsp Worcestershire sauce
¾ tsp dried thyme, crushed
¼ tsp garlic powder
1. Trim fat from chops. Place onion in slow cooker. Add chops. In bowl combine tapioca, soup, apple juice, mushroom, Worcestershire sauce, thyme, and garlic powder; pour over chops.
2. Cover; cook on low for 8-9 hours or on high-heat for 4 to 4 ½ hours. Serve over rice or mashed potatoes.
Nutrition Facts Per Serving: 354 calories, 16 g total fat, 77 mg cholesterol, 740 mg sodium, 17 g carb, 1 g fiber, 33 g protein
This looked a lot better then it tasted. I just did not like the apple juice in it. It gave it a funny taste. I think I would make it again but next time I will leave out the apple juice. Maybe I’ll substitute beef or chicken broth for the apple juice. 2 stars.
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