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Crockpot Pork Chops with Mushroom Sauce


8 thick pork chops.
12 ounces (1 can) of cream of mushroom soup.
1 tablespoon of dried onion flakes.
2 teaspoons of salt.
1/4 teaspoon of freshly-ground black pepper.
Pinch of sage.


Trim the fat from the pork chops and use it to grease a large skillet.

Over a high heat, brown each chop on both sides.

As each chop is finished, apply salt and pepper before placing in the crockpot.

Add the sage.

Turn the cream of mushroom soup and onion flakes into the skillet.

Scrape the pan juices and turn them into the cooker.

Cover and cook on low for about 9 hours.

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