1/4 cup flour
2 teaspoon dry mustard powder
2 teaspoon salt
2 teaspoon garlic powder
1 teaspoon ground black pepper
5 boneless pork chops
2 tablespoons vegetable oil
1 cup onion, sliced
1 (4 ounce) package sliced mushrooms
2 clove garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup Marsala wine
Stir together the flour, mustard, salt, garlic powder, and pepper in a bowl.
Dredge the pork chops in the seasoned flour, shake off excess, and set aside.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the pork chops and cook until golden brown on both sides, about 4 minutes per side.
Place seared pork chops to slow cooker
In the same skillet used to brown the pork chops, Sauté onion, mushrooms and garlic with ½ cup of Marasla until tender
Mix together sautéed onion, mushrooms, and garlic with the cream soup and Marsala wine
If you have any extra seasoned flour mixture, stir it into Marsala mixture
Pour mixture over pork chops
Cover, and cook on Low until the chops are tender, 3-4 hours.
Top with sour cream when serving
Serve over rice or pasta of your choice.