a little woolly socks supper

I'm not usually big on using cans of cream of mushroom soup in

my recipes, but this one is an exception. In these cold, winter

months, I love to throw something in the oven and let it bake all

afternoon. This recipe is delicious paired with rice or mashed

potatoes. Yup, you took the words right out of my mouth. It's a

woolly socks supper.

Willow's Saucy Mushroom Pork Chops

(4) 3/4 to 1 inch thick pork chops

1 onion, sliced

1 can cream of mushroom soup

3/4 cup apple juice or cider

1/4 cup white white (optional)

2 tsp Worcestershire sauce

2 tsp snipped fresh thyme or 1/2 tsp dried thyme

1 clove garlic, minced

2 cups fresh sliced mushrooms

In large skillet, with a bit of oil, brown chops over medium high

heat. In separate bowl, combine soup, juice, wine, Worcestershire,

thyme, garlic. Mix well. Fold in mushrooms. In oven proof pot,

place onions on bottom, then layer chops and pour soup mixture

over. Cover and bake 300 degrees for about three hours or until

sauce has cooked down, is thick and chops are tender.

Yummity-yum.

(And hey, I got a new set of white dishes for Christmas, since they
look especially nice in the bloggy food pics. Love 'em.)