8 to 10 small but thick pork chops
2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sage
1 can (12 oz) cream of mushroom soup
8 white mushrooms, sliced
1 Tablespoon dried onion flakes

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 slow cooker. Add the sage, and mushrooms. Pour the undiluted soup and the onion flakes into the still hot skillet. Scrape the pan juices and transfer them into the cooker. Cover and cook on Low for 8 to 10 hours.
Makes 6 to 8 servings.