8 to 10 small, thick porkchops
2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sage
1 can (12 oz) cream of mushroom soup
1 tablespoon dried onion flakes
Makes 6 to 8 servings
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 hot skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on Low for 8 to 10 hours.