2 tablespoons shortening
4 pork chops
1 egg, beaten
1/2 cup all purpose flour
1 large onion, sliced
2 10.75 ounce cans condensed cream of mushroom soup
2 cups milk
Melt shortening in a large skillet over medium high heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides. Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions. Cover, and cook on high for 4 to 5 hours or on low for 8 to 10 hours. Serves 4.
Crockpot Index | Recipe Index | Home