Courtesy of www.porkchoprecipes.net

8 thick-cut pork chops
12 ounces (1 can) of cream of mushroom soup
1 tablespoon of dried onion flakes
2 teaspoons of salt
1/4 teaspoon of freshly ground black pepper
Pinch of sage

Trim the fat from the pork chops and use it to grease a large skillet. Over high heat, brown each chop on both sides. As each chop is finished, apply salt and pepper before placing in the crockpot. Add the sage. Pour the cream of mushroom soup and onion flakes into the skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on low for about nine hours.