Ingredients:
1 cup flour
1 tablespoon rosemary (fresh, minced if possible)
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
6 porkchops
2 tablespoons vegetable oil
1 onion, sliced
1 (4oz) package sliced mushrooms
1 clove garlic, minced
1 (10.75 oz) can cream of mushroom soup
1/2 cup Marsala wine
Stir together the flour, rosemary, mustard, salt, garlic powder, & pepper in a bowl. Dredge pork chops in mixture, shaking off excess. In large skillet, heat oil over medium-high heat. Add pork chops & cook until golden brown on both sides, about 4 minutes per side.
Place onion, mushrooms & minced garlic in crock pot. Add browned pork chops, then pour in the cream of mushroom soup and the Marsala wine. Cover. Cook on low until pork chops are tender, 6-8 hours.
Can serve over egg noodles or mashed potatoes. I used mashed potatoes. Have the say that the guys LOVED this one.
