Cream of mushroom soup makes the pork chops moist and tender in this slow cooker recipe.
Prep Time: 20 minutes
Cook Time: 10 hours
Total Time: 10 hours, 20 minutes
- 8 to 10 small, thick porkchops
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon sage
- 1 can (12 ounce) cream of mushroom soup
- 1 tablespoon dried onion flakes
Trim the excess fat from the chops and use it to grease a large skillet. Over high
heat, brown each chop lightly on both sides. Salt and pepper each as it finishes
and place it in the slow cooker. Add the sage. Turn the soup (undiluted) and the
onion flakes into the still hot skillet. Scrape the pan juices and turn them into
the cooker. Cover and cook on Low for 8 to 10 hours.
Makes 6 to 8 servings. - From Tracy