Crockpot Porkchops with Mushroom Sauce
This succulent dish is easy to make in a crockpot and will have you licking your chops after every bite.
Yield
8 servingsPrep
30 minCook
8 hrsReady
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
pork chops
1 inch thick |
*
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
sage
|
*
|
| 1 | each |
cream of mushroom soup
can |
*
|
| 1 | tablespoon |
onions
dried, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
pork chops
1 inch thick |
*
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
sage
|
*
|
| 1 | each |
cream of mushroom soup
can |
*
|
| 15 | ml |
onions
dried, minced |
|
Directions
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.
