Step 1

Spray the crock of a 6 quart slow cooker with cooking spray. Season pork chops with Creole seasoning, salt and lemon pepper. Arrange on bottom of crockpot.

Step 2

Arrange sliced mushrooms, onion and minced garlic over pork chops.

Step 3

In a bowl whisk together soup, stock, flour, mustard and brown sugar until smooth. Pour over pork chops.

Step 4

Cover and cook on low for 7-8 hours or 3-4 hours on high. Cook until the pork chops are fork tender.

Step 5

Remove pork chops to a platter using a slotted spoon. Turn crockpot temperature to high.

Step 6

Dissolve 2 Tbsp cornstarch into the cold cream. Whisk into the sauce in the crockpot. Mix until fully blended. (May thicken further repeating the process, if needed.)

Step 7

Serve garnished with parsley over cooked rice, egg noodles or with mashed potatoes.