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I prefer to use fresh mushrooms, vegetable stock, and a finely diced celery stalk, a bayleaf, a grated garlic clove, 2 halved carrots, 1/2 tsp. oregano or rosemary. You can use Bisto at the end to thicken, though we prefer the juice to sop with bread. More flavour, more vitamins...just do it all the night before. Keeps well in frig to mike later too.
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Instructions
In the morning quickly brown 4-5 pork chops. Dash a bit of black pepper on each one. Lay the pork chops in the crock pot. Empty a can of cream of mushroom or celery soup over top. Set the pot on low. When you come home from work, you have tender pork chops and gravy.
Author's Comments
The only A+ the crock pot ever got out of me. To this day, I neither like nor eat any pork except this recipe. My mom used to always serve rice with this dish. It went really well with the gravy. Mmm Mmm.
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