Pork Chops with Mushroom Sauce

8 small thick pork chops
2 teaspoon of salt
1/4 teaspoon of pepper
1/8 teaspoon of sage
1 can cream of mushroom soup
1 tablespoon of dried onion flakes
2 tablespoon of oil

Trim the excess fat from the pork chops. In a large frying pan, over high heat, brown each chop lightly on both sides in the hot oil. Salt and pepper each as it finished browning and place in the crock pot. Add the sage.

After all the pork chops are browned, 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, or until the chops are tender.