Mushroom Pork Chops

How To

In a large skillet brown the porkchops in the olive oil, garlic, salt and pepper. Place in crockpot. Back in the skillet add the cream of mushroom soup and stir on low heat. Add the milk and sherry cooking wine stirring constantly to avoid scorching until it boils. Add the mixture to the crock pot and stir making sure the pork chops are well covered and add the lid. You can cook this on low heat for 8 to 10 hours for the best results (a normal work day) and for the most tender chops. Raise the heat if you're running short on time. Serve over cooked noodles. Hubby likes his with green beans and Texas Toast garlic bread.