GRAVY HINT: After this dish has cooked for 9 hours, remove the chops to another pan to keep warm in a low oven. Then add 1 to 1 1/2 cup sour cream, 1 T. worcestershire sauce, 2 T sweet sherry (not the cooking sherry kind that has salt) and 1 teaspoon pepper to the gravy/sauce in the crockpot. This makes an outstanding gravy to pour over the pork chops along with the potatoes, rice, peas, noodles or whatever you're having on the side. I sauteed my chops in olive oil after dredging in flour mixed with pepper and garlic powder (no egg). After they were golden brown, I moved the chops to the crock pot and to the frying pan I added 2 lb quartered mushrooms, 2 large onions, 1 can mushroom soup, 1 can cream of chicken soup, one envelope Lipton's Onion Soup mix and 2 teaspoons dried thyme. Mix well, heat and then pour it all in the crock pot, on top of the chops. After that I washed and halved 5 medium red rose potatoes, and placed those cut-side down on the top of the sauce. They steam all day on top. I cooked 9 hours on low. This is the perfect dish for very large, very thick pork chops that, with any other cooking method, never come out tender. These are fork tender, rich and luscious with the mushroom, onion, sherry gravy poured over. Highly recommend!
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