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CROCKPOT PORK CHOPS WITH MUSROOM SAUCE




List of Ingredients



• 8 TO 10 SMALL, THICK PORK CHOPS
  
• 2 TEASPOONSSALT
  
• 1/4 TEASPOON PEPPER
  
• 1/8 TEASPOON OR A PINCH OF SAGE
  
• 1 ( 12 OUNCE ) CAN CREAM OF MUSHROOM SOUP
  
• 1 TABLESPOON DRIED ONION FLAKES
  






Instructions



1. TRIM ANY EXCESS FAT FROM THE PORK CHOPS AND USE IT TO GREASE A LARGE SKILLET.
   
2. OVER HIGH HEAT, BROWN EACH CHOP LIGHTLY ON BOTH SIDES. SALT AND PEPPER EACH AS IT FINISHES BROWNING AND PLACE IN THE CROCKPOT. SPRINKLE WITH SAGE. POUR THE SOUP AND THE ONION FLAKES INTO THE HOT SKILLET. SCRAPE THE PAN JUICES, STIR TO HEAT THROUGH AND POUR INTO THE CROCKPOT. COVER AND COOK ON LOW FOR 8 TO 10 HOURS.
   
3. 6 TO 8 SERVINGS