4 thick cut pork chops
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
2 tablespoons vegetable or canola oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
1/3 cup sour cream
1. Rinse pork chops, pat dry, and season with garlic powder, seasoning salt and pepper to taste.
2. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops for 2-3 minutes per side, or until evenly browned.
3. Transfer to slow cooker. Combine the cream of mushroom soup, milk and sour cream in a medium bowl. Whisk until smooth and creamy. Pour over pork chops, and cook on high for 4-6 hours, until meat is very tender. Serve with mashed potatoes or rice.