Jazz Fest Pork Chops

The crockpot is essential for meal preparation during our annual festival. It saves me time and it feeds my guests.

• Ready In: 8 hrs 20 mins
• Serves: 6-8

Ingredients

• 2 1⁄2-3  lbs  pork chops, 1/2 inch thick (about six)
• 2  teaspoons salt
• 1  tablespoon paprika
• 3  tablespoons dried parsley
• 1  teaspoon garlic powder
• 1 1⁄2 cups onions, sliced
• 16  ounces mushrooms, sliced
• 10 3⁄4 ounces  cream of mushroom soup (one can)
• 10 3⁄4 ounces white wine
• 5  ounces dry sherry
• 3  tablespoons fresh marjoram
• 2  teaspoons dried thyme
• 3  tablespoons flour
• 3  tablespoons heavy cream

Directions

1. Make a mixture of salt, paprika, parsley and garlic powder.
2. Dust chops with mixture and set aside.
3. Whisk soup, wine sherry, thyme, marjoram, and flour together, getting out the lumps and set aside.
4. Place two chops on the bottom, cover with 1/3 of the onions and mushrooms, then repeat the layers finishing with the mushrooms.
5. Cover with liquid mixture and cook on low for 8 hours.
6. After eight hours everything will be extremely tender. If there are bones, remove them.
7. Add cream and serve over noodles (or rice).
8. It should be noted that this is not a dish suitable for freezing and reheating.