Prep: 20 min. - Cook Time: 8 hr. - Serving: 4 People
8 small, thick pork chops
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon sage
1 (12-ounce) can cream of mushroom soup
1 tablespoon dried onion flakes
Start by trimming the excess fat from the chops and use it to grease a large skillet (everything serves a purpose in this recipe).
Over high heat, brown each chop lightly on both sides.
Season with salt and pepper and sage and place all chops in the slow cooker.
Set slow cooker to high.
Pour in the soup and onion flakes into the skillet while still cooking.
Scrape the pan juices and turn them into the slow cooker.
Cover and cook on low for eight to ten hours.