Crockpot Creamy Marsala Pork Chops Recipes

Steps:

• Mix soup and chopped onions together in a bowl. Stir in ketchup and worcestershire sauce. Pour half of mixture into slow cooker.
• Place pork chops in slow cooker. If you have to stack them, spoon a proportionate amout of the remaining sauce over the first layer of meat.
• Add the rest of the chops. Cover with the remaining sauce.
• Cover and cook on low 4-5 hours, or until meat is tender but not dry.

Steps:

• In a shallow bowl, stir together flour, rosemary, mustard, salt, garlic powder, & pepper. Heat oil in a large skillet over medium-high heat. Dredge pork chops in seasoned flour, shaking off excess. Add pork chops to skillet & brown 4 minutes per side. Place onion, mushrooms, & garlic in Crockpot. Add pork chops. In a small bowl, combine cream of mushroom soup & Marsala wine. Pour over pork chops. Cook on Low for 6 to 8 hours.

Steps:

• Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
• Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
• Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.