Ingredients
8 to 10 small, thick pork chops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
12 oz cream of mushroom soup
How to prepare
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) 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
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