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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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This recipe is from by Jennifer, with a few of my own tweaks. These chops are slow cooked in a crock pot, making it very easy to get ready in the morning & have dinner ready when you get home from work. Make sure to trim the pork, the sauce can get very greasy. Thanks Jennifer! Ingredients:
2 tablespoons oil |
1 egg, beaten |
1/2 teaspoon season salt |
1/4 teaspoon pepper |
1/2 cup all-purpose flour |
4 -6 boneless pork chops, thick sliced, boneless (trimmed of fat) |
1 large onion, sliced |
2 garlic cloves, crushed |
1/2 lb mushroom |
2 (10 3/4 ounce) cans condensed cream of mushroom soup |
1 1/2 cups milk |
1/2 cup sherry wine |
lipton onion soup mix |
salt and pepper |
Directions:
1. Mix flour, season salt & pepper in a deep plate. In another deep plate or shallow and wide bowl, beat the egg. Heat oil in a large non-stick skillet over medium heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides.
2. Place pork chops in your slow cooker. Saute sliced onions for 2 mintues, then add garlic and mushrooms for another mintue. Arrange sauted onions mushrooms and garlic over pork.
3. Mix together both cans of soup, milk and sherry. Pour over onion mixture.
4. Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.
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