Crock Pot Savory Pork Chops with Carrots and Mushrooms

CROCK-POT SAVORY PORK CHOPS WITH CARROTS AND MUSHROOMS
1 ½ c. chicken stock
1 t. sherry vinegar
3 T. flour
PAM
¾ lbs. carrots, peeled and cut into 2” pieces
½ lb. shitake mushrooms, stems removed and caps sliced
1 medium onion, chopped
2 T. minced garlic
4 fresh thyme sprigs
2 oregano sprigs
Olive oil
4 (6-oz.) bone-in center cut pork chops
Kosher salt, black pepper
¼ c. dry white wine
6 oz. uncooked whole-wheat egg noodles
2 T. heavy cream
Chopped fresh thyme leaves

1. Combine stock, vinegar and flour in 6 to 8 quart crock pot, coated with PAM.
2. Stir in carrots, mushrooms, onion, garlic, thyme and oregano sprigs.
3. In large nonstick skillet, drizzle oil on bottom and put over medium-high heat.
4. Season pork chops with salt and pepper. Cook chops in skillet for 2 minutes on each side. Place chops in crock pot.
5. Add wine to skillet and cook 30 seconds, scraping pan to loosen browned bits.
6. Spoon wine mixture over chops. Cover and cook on LOW for 7 hours or until veggies are tender.
7. Cook noodles according to package directions, omitting salt. Drain.
8. Remove chops from crock-pot and keep warm.
9. Remove herb sprigs.
10. To the crock-pot add the heavy cream, a little salt and pepper. Stir to combine. Taste for the seasoning.
11. Stir in noodles and heat until warm.
12. Divide noodle mixture between 4 plates and top each with a pork chop. Drizzle any remining sauce in crock pot and garnish with chopped thyme leaves.