Crockpot Pork Marsala
1 cup flour
1 teaspoon dry mustard powder
1/2 teaspoon salt
1 teaspoon garlic powder
pinch of cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 teaspoon ground black pepper
6 boneless butterfly style pork chops
4 tablespoons canola oil
1 lb of fresh cleaned and rinsed sliced mushrooms
3 cloves garlic, minced
1 can (10.75 ounce size) condensed cream of mushroom soup
1/2 cup Marsala wine
cooking spray
1 pound of your favorite cooked pasta ( cooked in salted water)
optional garlic cheddar biscuits (recipe highlighted just click on it)
grating cheese and parsley optional for garnish
Mix in a large plastic bag, flour herbs, mustard and spices. Shake the pork chops in the mixture. Shake off and excess flour. Sautee with 1 teaspoon garlic and oil turning once to brown on both sides.
Add the mushrooms, rest of garlic minced, mushroom soup and wine in a bowl mixing together. Place pork in oil sprayed crockpot, pour marsala mixture over them and place on low 6 to 8 hours. Serve with cooked linguine garlic bread.