8-10 small, thick Pork Chops
2 t. Salt
1/4 t. Pepper
1/8 t. Sage
1 can Cream of Mushroom Soup
1 T. Dried Onion Flakes
Trim excess fat from chops and use to grease large skillet. Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place in crockpot with sage. Turn undiluted soup an onion flakes into still hot skillet. Scrape pan juices and turn into the cooker. Cover and cook on low for 8-10 hours.