slow cooked pork chops

slow cooked pork chops 1 onion, sliced into rings 1 1/2 pounds thick-cut boneless pork chops Salt and pepper 8 oz baby bella mushrooms 1 can (18 oz) Creamy Portabella Mushroom Recipe Starter Place the onion in the bottom of a 6 to 7 quart slow cooker. Salt both sides of the pork chops and place over the onions. Top with the baby bella mushrooms. Pour the Portabella Mushroom Sauce over the top of the mushrooms and pork chops. Cook on low until the pork chops are cooked through and the internal temperature is 165F, 4-6 hours. Remove the pork chops and mushrooms to a plate. Cover with foil to keep warm. Transfer the sauce to a 3 qt saucepan and heat until boiling. Let boil, uncovered, until reduced by half, about 20-25 minutes. Serve the pork chops with the mushrooms and spoon the reduced mushroom sauce.