Pork Chop Supper- Crock pot recipe

from Cami Christensen's Family Cookbook

Ingredients:
6 pork loin or rib chops, 1/2 inch thick
6 medium new potatoes (about 1 1/2 lbs) cut into eighths
1 can (10 3/4 oz) cream of mushroom soup
1 can (4 oz.) mushroom pieces and stems, drained, or 1 carton fresh, sliced
2 Tbsp. apple juice
1/4 tsp. dried thyme leaves
1/2 tsp. garlic powder
1/2 tsp. Worcestershire sauce
3 Tbsp. flour
1 Tbsp. diced pimentos
1 package (10 oz) frozen green peas, rinsed and drained

Spray 10-inch nonstick skilled with Pam; heat over medium-high heat. Cook pork in skilled, turning once, until brown.

Place potatoes in 3 1/2 to 6 quart slow cooker.

Mix soup, mushrooms, juice, thyme, garlic powder, Worcestershire sauce and flour; spoon half of soup mixture over potatoes. 

Place pork on potatoes; cover with remaining soup mixture.

Cover and cook on low heat setting 6-7 hours or until pork is tender. Remove pork; keep warm.

Stir pimientos and peas into slow cooker. Cover and cook on low heat about 15 minutes or until peas are tender.