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From the Kitchen of: Claude

Season the chops: Pat 6 bone-in pork chops dry and season both sides with 0.5 teaspoons black pepper and 0.5 teaspoons salt. Searing is optional, but will help hold in the juioces and flavor

Layer the potatoes: Place 2 lb baby gold or red potatoes, halved or quartered in the bottom of the slow cooker in a single layer. Season lightly with a pinch of salt and pepper.

Add the chops and vegetables: Set the seasoned chops on top of the potatoes. Scatter 1 yellow onion, sliced and 3 garlic cloves, minced over the top, followed by 8 ounces sliced mushrooms.

Mix and pour the sauce: In a bowl, whisk together 2 cups condensed cream of mushroom soup, 0.5 cups beef broth, 1 tablespoons Worcestershire sauce, and 1 teaspoons onion powder until smooth, then pour evenly over everything.

Slow cook: Cover and cook on LOW 7 hours until the potatoes and pork are tender.

Thicken the sauce (optional): If you want a thicker gravy, whisk 2 tablespoons cornstarch into 2 tablespoons cold water to make a slurry, stir it gently into the liquid without breaking up the potatoes, and cook uncovered on HIGH until thickened.

Serve: Spoon the mushroom gravy over the chops and potatoes, and garnish with 1 tablespoon fresh parsley, chopped (optional garnish) if using.