Again, I am not a food photographer but I will tell you this meal was delicious! Thick bone in pork chops are something I normally stay away from but the organic, grass fed ones were on sale for $2.99 per pound so I thought why not. It turned out really good. The meat fell off the bone. We did not even need knives. The whole family including Bahbum and Grammie loved this meal.
4 bone in pork chops...the thicker the better
2 cans cream of mushroom soup
2 cups water
1/2 cup flour
2 beaten eggs
dip pork chops in egg, and dredge in flour. Brown in a skillet on both sides. (just a few minutes) Place in the bottom of the crock. Put sliced onion on top and pour in milk and cream of mushroom soup. Cook on low for aprox. 5 hours.
I served this with a potato bake as well.
2 white or red potatoes (whatever you like) peeled and cubed
2 sweet potatoes peeled and cubed
1/2 small onion (I used vidalla)
3 carrots unpeeled just cut into bite sized pieces.
Mix all together with a few teaspoons of olive oil. Add sea salt and thyme and a little sage. Bake at 350 degrees for an hour. Yummy!