- 2 tablespoons shortening
- 4 pork chops
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1 large onion, sliced
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 cups milk
Melt shortening in a large skillet over medium-high heat.
Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides.
Place pork chops into a slow cooker, and arrange sliced onions over meat.
Pour soup and milk over the meat and onions.
Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.
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