10 sm Pork chops -- thick
2 ts Salt
1/4 ts Pepper
1/8 ts Sage
1 cn Cream of mushroom soup
1 tb Onion flakes -- dried

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.

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