Ingredients
5 small, thick Pork-chops, roughly 20 oz total, skinless
2 tsp salt
1/4 tsp ground black pepper
1/8 tsp dried rosemary
1 can (12 oz) cream of mushroom soup
1 tbsp onion powder
2 tbsp vegetable oil
Preparation
Heat a large skillet with the veg oil
Over high heat, brown each chop lightly on both sides.
Sprinkle some Salt and pepper as it finishes and place it in the crockpot. Add the dried rosemary.
Drain excess oil from skillet. pure in the mushroom soup (undiluted) and the onion powder into the still hot skillet.
Scrape the pan and add the mixture into the cooker. Cover and cook on Low for 8 to 10 hours.
