Creamy Slow Cooker Marsala Pork - cooking recipe

Ingredients
    1 cup flour
    1 tablespoon minced fresh rosemary
    1 teaspoon dry mustard powder
    1 teaspoon salt
    1 teaspoon garlic powder
    1/2 teaspoon ground black pepper
    6 (4 ounce) pork chops
    2 tablespoons vegetable oil
    1 onion, sliced
    1 (4 ounce) package sliced mushrooms
    1 clove garlic, minced
    1 (10.75 ounce) can condensed cream of mushroom soup
    1/2 cup Marsala wine
Preparation
    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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