Directions
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Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown them on both sides, about 3-4 minutes per side.
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In the slow cooker, combine the cream of mushroom soup, chicken broth, Swiss cheese, onion, garlic, and dried thyme. Stir to mix well.
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Place the browned pork chops into the slow cooker, submerging them in the sauce.
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Cover and cook on low for 6-8 hours, or until the pork chops are tender and cooked through.
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Before serving, give the sauce a good stir and adjust the seasoning with additional salt and pepper if needed.
Variations & Tips
For a different flavor profile, try using Gruyère cheese instead of Swiss cheese for a deeper, nuttier taste. If you prefer a bit of a kick, add a pinch of red pepper flakes to the sauce. To make this dish gluten-free, use a gluten-free cream of mushroom soup. You can also sneak in additional veggies like sliced mushrooms or bell peppers for more nutritional value and depth of flavor.
