Recipe: Crock Pot Pork Chops (using condensed soup, serves 1 or 2)

CROCK POT PORK CHOPS

1 to 2 pork chops (I like the 1 inch thick pork chops with the bone still in them)
A pinch of salt
A pinch of ground black pepper
A pinch of garlic powder
A pinch of onion powder
2 tablespoons of olive oil (I think that olive oil gives the best flavor, but you can use any kind of cooking oil)
1 (10 3/4 ounce) can condensed Golden Mushroom Soup

Sprinkle each side of the pork chops with the salt, pepper, garlic powder and onion powder.

Heat a large skillet on medium/high heat. Pour the olive oil in the heated skillet (Here is a good cooking tip: If you heat the pan up first before you put the oil in the pan, then the food will not usually stick to the pan when you brown it. Just remember: Hot pan, cold oil, food won't stick). I got this from the Yan can Cook show a long time ago.

Put the pork chops in the skillet and brown on each side for about 1 minute. Remove the pork chops from the skillet and place them in a (small) crock pot.

Pour the (undiluted) can of Golden Mushroom soup in the crock pot. Put the lid on the crock pot and turn it on LOW for 8 hours.

I really like steamed green beans and mashed potatoes as sides for this dish. The sauce that is left in the crock pot makes great gravy for the potatoes.

TIP:
The best way to do this for dinner is to get up 15 minutes earlier in the morning before work and prepare the chops. This way you have dinner waiting for you when you get home from work. Trust me, you'll be glad you got up those 15 minutes early when you taste this one.

Makes 1 or 2 servings
Source: 1... 2... Cook! by Don Alexander