One of my family's favorite dish they always ask for seconds.
2 pounds of pork loin center cut chops thin sliced about 10-12 pieces
2 - cans of chicken broth
2 cans of cream of mushrooms
1/2 cup flour plus 2 tablespoons
1/2 cup of cold water
salt and pepper to taste
8 oz fresh baby portobella mushrooms ready sliced
2 onions thinly sliced
In a piece of alluminum foil place the 1/2 cup of flour add salt and pepper to taste and mix well. Dredge porkchops in flour on both sides and stack them on a plate.
Cover the bottom of a large enough skillet with oil, heat oil on medium to low add onions and saute' until almost translucent add the mushrooms and cook until tender.
Put aside on a plate, in the same skillet cook the porkchops
about 3 minutes on each side or until lightly browned. Place half of the porkchops in the bottom of the crockpot add 1 can of chicken broth and 1 can cream of mushrooms, add the rest of the porkchops, add the chicken broth and cream of mushrooms.
Add the mushrooms and onions on top and cook on high for 3 to 4 hours. After 2 hours add the 2 tablespoons of flour to the 1/2 cup of cold water and mix well with a fork add to the porkchops and mix lightly, cook for the rest of the time or until porchops a very tender.
Serve with white rice.