Or, yet another no-brainer crockpot entree for those days when the mind is on other things. Around our house, this one rejoices in the uninspired but accurate name of:
Golden Mushroom Pork Glop
- 4-6 boneless pork chops, or pork cutlets, or pieces of a bonless pork roast sliced into collops. (Bone-in pork chops also work, but it’s annoying to have to fish the bones out at serving time.)
- 1 large or 2 medium onions, sliced into rings
- 1 can Campbell’s Golden Mushroom soup, undiluted
- 1 tsp ground sage
Put the sliced onions into the crockpot; then put the pork chops or cutlets or collops on top of them. Empty the can of Golden Mushroom soup on top of the pork, and smear it around with a wooden spoon until all the pieces of pork are covered. Put the lid on the crockpot and cook it all day on low or for 7-8 hours on high, until the pork is tender.
Serve with your choice of starch to sop up the gravy.
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