4 to 6 Boneless pork chops
1 Can cream of mushroom soup
4 oz Cream cheese room temperature
2 T Dry parsley
1 tsp Dry dill
1 tsp Garlic powder
1 tsp Onion powder or dry minced onion
1/2 tsp Dry basil
1/2 teaspoon Black pepper
Salt to taste
1/3 cup Chicken broth

4 to 6 Boneless pork chops 1 Can cream of mushroom soup 4 oz Cream cheese room temperature 2 T Dry parsley 1 tsp Dry dill 1 tsp Garlic powder 1 tsp Onion powder or dry minced onion 1/2 tsp Dry basil 1/2 teaspoon Black pepper 1/3 cup Chicken broth

Whisk together the soup, cream cheese, and seasonings
Slowly add the chicken broth and continue to whisk until smooth
Place a scoop of sauce in the bottom of the slow cooker
Layer the pork chops over the sauce
Pour remaining sauce over the pork chops
Cover and cook on low for 6-8 hours or high for 3-4 hours (low has best results)
and gently stir only once or twice during cooking
Serve with rice, pasta, or mashed potatoes and veggies or salad and garnish with
parsley if desired. Enjoy!