Date: Thu, 22 Jul 93 14:40:36 EST
(From The Best Of Electric Crockery Cooking) 8 to 10 small, thick porkchops 2 tsp salt 1/4 tsp pepper 1/8 tsp sage 1 can (12 oz) cream of mushroom soup 1 Tbsp dried onion flakes 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. Makes 6 to 8 servings.
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