Slow Cooker Pork Chops

This is nearly the same as my Perfect Pot Roast recipe, however, today I found myself without a roast but with some thick boneless pork chops - frozen.

So I gave it a go and it was pretty fabulous. The pork chops were so tender they fell apart with a cut of a fork!

Ingredients:

4 thick boneless pork chops

1 (10.75 ounce) can condensed cream of mushroom soup

1 package dry onion soup mix

1½ cans of milk (from mushroom soup can)

2 tablespoons Canola oil

½ cup all-purpose flour

1 tsp ea of pepper, paprika, garlic salt

½ cup of sliced mushrooms or from a 4 oz can

Directions:

Combine milk, dry onion soup mix packet, and canned soup in small bowl.

Mix well. Set aside. Turn on slow cooker to low setting.

Heat canola oil in a large skillet over medium-high heat.

Combine flour, pepper, paprika, and garlic salt.

Dip each pork chop in flour mixture – coat evenly.

Cook in hot skillet just long enough to turn each side brown.

Place pork chops into the slow cooker, and arrange sliced mushrooms over meat.

Pour soup and milk mixture over the meat and mushrooms.

Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 8 hours.