8 to 10 small, thick porkchops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 can (12 oz) cream of mushroom soup
1 Tbsp 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 crockpot.
Add the sage. Turn the
soup (undiluted) and the onion flakes into the still
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.