This recipe serves browned chops with a deliciously creamy sauce. Makes a great serving for cold winter nights.
INGREDIENTS
8 thick pork chops trimmed, fat reserved
2 teaspoons salt
¼ teaspoon freshly ground black pepper
1 (12-ounce) can cream of mushroom soup
1 tablespoon dried onion flakes
Pinch of sage
DIRECTIONS
Set a large, heavy skillet and heat over medium-high. Add the chop trimmings. Once heated, add the chops and cook for about 8 minutes, turning once.
Remove the shops and sprinkle evenly with salt and pepper. Place seasoned chops in a large crockpot.
Combine soup, onion flakes and sage in a pan. Cook for 2 minutes, scraping the bottom and sides of the pan for juices. Add this to the crockpot and cook covered for 9 hours over low heat.
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