Pork Chops & Mushrooms with oven-roasted broccoli

I've made this quite a few times for dinner for my family. It's super easy and surprisingly tastes of a comfort food. My kids love it, too, so what's not to love, right!?

Pork Chops & Mushrooms
Modified from 101 Things to Do With A Slow Cooker by J. Eyring and S. Ashcraft

5 boneless pork chops, 1/2 inch thick (I buy pork tenderloin cheap and slice it to order)
2 medium onions, sliced
8 oz. sliced fresh mushrooms
1 envelope dry onion soup mix
1/2 c. water
1 can Cream of Mushroom Soup, Condensed

Place meat in greased 3 1/2 to 4 1/2 quart slow cooker. Top with onions and mushrooms. In a separate bowl, combine soup mix, water and soup. Pour over mushroms and pork chops. Cover and cook on low heat 5-6 hours. Makes 5 servings.

Serve over mashed potatoes and a side of roasted broccoli.

Roasting the broccoli gives them that little "umph" they need for that extra yummy flavor. My kids couldn't put them down. The long spears make the broccoli resemble suckers so they have no problem devouring their green veggies when cooked like this!

Oven Roasted Broccoli

1 bunch Broccoli Florets, separaed by crowns
Olive Oil
Salt and Pepper to taste
Freshly grated parmesan cheese

Spray baking sheet with non-stick spray. Spread out broccoli evenly onto baking sheet. Spray/drizzle with oil. Top with desired amount of oil. Place into oven on Broiler setting until broccoli is roasted but not burned. Pull out baking sheet and rotate broccoli for even roasting. Top with parmesan cheese and put back into oven to finish roasting until cheese is melted. Serve immediately.