Creamy Slow Cooker Marsala Pork

Ingredients

• 10.8 ounce cream of mushroom soup canned
• 1 cup flour 
• 1 tablespoon rosemary fresh minced
• 1 clove garlic minced
• 1 teaspoon garlic powder 
• 0.5 teaspoon ground pepper black
• 4 ounce mushrooms sliced
• 1 teaspoon ground mustard dry
• 1  onion sliced
• 24 ounce pork chops 
• 1 teaspoon salt 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. Stir together the flour, rosemary, mustard, salt, garlic powder, and pepper in a bowl. Dredge the pork chops in the seasoned flour, shake off excess, and set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the pork chops and cook until golden brown on both sides, about 4 minutes per side.
4. Place the onion, mushrooms, and garlic into a slow cooker.
5. Add the seared pork chops, then pour in the cream of mushroom soup and Marsala wine. Cover, and cook on Low until the chops are tender, 6 to 8 hours.