8 small but thick pork chops - (to 10)
2 teaspoons salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon sage
1 can cream of mushroom soup - (12 oz)
1 tablespoon dried onion flakes

Trim the excess fat from the chops and use it to grease a large skillet. Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it in the crockpot. Add the sage.
Turn the soup (undiluted) and the onion flakes into the still hot skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on LOW for 8 to 10 hours.

This recipe yields 6 to 8 servings.