3 pork steaks, halved (or 6 boneless or bone-in pork chops)
1 (10 oz.) can golden mushroom soup
1 (10 oz.) can cream of mushroom soup
1 sweet onion, diced
1/2 cup chicken stock or broth (may use water)
1 clove garlic, sliced
1/4 cup brown sugar
1/4 cup ketchup (Hunts)
1 dash yellow mustard (optional)
1 tsp. butter
1 1/4 tsp. all-purpose flour
salt and pepper, to taste

Coat Crock-Pot with nonstick cooking spray (Pam). Season pork slices/chops with salt and pepper.

In Crock-Pot, combine 1/2 of each can of soup, 1/2 of the onion, and 1/4 cup of water or stock in Crock-Pot. Whisk to combine. Layer in pork chops. Top with remaining soups, water or broth, onion, garlic, brown sugar, ketchup and dash of mustard (if desired). Make sure sauce covers chops.

Cook in Crock-Pot on HIGH for 4 hours, rotating chops 2 times through cooking if able.

After 4 hours, remove chops, then cut butter and flour together until it forms small crumbles. Using a whisk, stir in butter/flour crumbles to thicken sauce slightly. Return chops to Crock-Pot and cook another 10 minutes.

Serve with steamed rice, mashed potatoes, or noodles, and cornbread.

Serves 6.

If you have any leftover sauce you can save it in a freezer bag, it makes great gravy!!!

Submitted by: NinaW