Pork Chops and Gravy

8 boneless pork chops, 1/2 inch thick
2 tablespoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 10 3/4 ounce cans condensed cream of chicken soup, undiluted
1 medium onion, chopped
1/2 cup ketchup
2 tablespoons Worcestershire sauce
mashed potatoes or hot cooked rice

In a large skillet, cook pork chops in oil until lightly browned on each side. Sprinkle with salt and pepper. Transfer to a slow cooker.

In a bowl, combine the soup, onion, ketchup and Worcestershire sauce; pour over chops.

Cover and cook on high for 4 to 5 hours or until meat juices run clear. Serve over/with potatoes or rice.

Serves 8.