1 (10 ounce) can golden mushroom soup
1/3 cup white wine
1/4 cup honey mustard
1 teaspoon minced garlic
1 teaspoon salt
3 potatoes, sliced
4 to 5 (3/4 inch) thick pork chops

In large bowl, combine soup, wine, honey mustard, minced garlic and salt. Mix well.

Place potatoes in 5 quart slow cooker. Next place pork chops, sprinkled with a pinch of black pepper, and then spoon soup-honey-mustard mixture over pork chops.

Cover and cook on LOW for 6 to 7 hours.

When ready to serve, lift pork chops out of sauce and onto serving plate. Stir sauce to mix well and serve over pork chops.