Pork Chops With Mushrooms & Carrots (Slow Cooker)

Step 1: In a slow cooker ( 6 quart) that has been coated with cooking spray combine the first 3 ingredients (-flour). Stir in the next 6 ingredients (-oregano sprigs).

Step 2: In a skillet over medium high heat. Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to skillet ; cooking 2-5 minutes per side. Place chops in slow cooker.

Step 3: Add wine to skillet over medium high heat and cook for under one minute; scrapping pan to loosen browned bits. Spoon mixture over pork chops in the slow cooker. Cover and cook on low for 7 hours or until vegetables are tender.

Step 4: Cook egg noodles according to package directions; drain.

Step 5: Remove chops from slow cooker and keep warm. Remove and discard sprigs. Add heavy cream, remaining salt (1/2 teaspoon) and remaining pepper (1/2 teaspoon) to the slow cooker; stirring to combine. Stir in cooked egg noodles.

Step 6: Divide noodle mixture among 4 plates, top each portion with 1 pork chop and drizzle with remaining sauce in slow cooker. Sprinkle with thyme leaves.