4 boneless pork chops
3 t beef bouillion
1 C carrot, chopped
2 C milk
1 T parsley
6 T water
6 t flour
1 C cheddar cheese, shredded
� t basil
salt and pepper, to taste
� t thyme

Place the pork chops in the crockpot. Sprinkle with salt and pepper. Add water to cover. Cook on high for 4 hours or low for 8 hours.

For sauce, combine carrots, parsley, flour, basil, thyme, beef bouillion, and milk in saucepan. Cook and stir until thickened and bubbly. Stir in water and cheese. Sauce will be thick.

Once the pork chops are cooked through, shred the meat in the crockpot with � C of the drippings (drain the excess liquid). Add the prepared sauce to the crockpot. Stir.

Serve over mashed potatoes. Salt and pepper to your liking.

From Frozen: Thaw. Cook pork chops in the crockpot as insructed above. Add thawed sauce to crockpot one hour before serving, or until heated through.