Tonight, I fancied something that I could chuck into my crock-pot and ‘leave be’ for a few hours.  I’ve not been feeling the best this week, or, rather, not energetic, so I chose this Marsala Pork recipe.  We had a late dinner, for a change, after my trip to the gym – we normally eat early.

The first time I tried it, I used pork and it went down a storm.  This time, I substituted the pork, for chicken, cranked up my slow-cooker once again and went at it.  It’s yummy, quick, painless and so simple that even the most unskilled or ‘new’ cooks can make it.  Honest!

Ingredients

• 1 cup flour (I always use less!)
• 1 tablespoon minced fresh rosemary (I used dry cause I had no fresh)
• 1 teaspoon dry mustard powder (I didn’t have this!)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 6 (4 ounce) pork chops (Used chicken this time!)
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 (4 ounce) package sliced mushrooms (I  hate mushrooms, so omitted them)
• 1 clove garlic, minced
• 1 (10.75 ounce) can condensed cream of mushroom soup (I used chicken!)
• 1/2 cup Marsala wine

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. 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.
2. Place the onion, mushrooms, and garlic into a slow cooker. 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.

Let me know if you give it a shot, it’s pretty tasty!  I even had left overs to stick in a tub for Col’s lunch so he’s a very happy man!