How to make it

  • 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.
  • 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.

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