• 4 to 6 pork chops or cutlets
• black pepper
• 2 Tbl. vegetable oil
• 1 small can of mushrooms, drained
• 1 medium onion, rough chopped
• 2 Tbl. cider vinegar
• 1 Tbl. worcestershire sauce
• 2 Tbl. sugar
• 1 Tbl. water
• 1/2 cup ketchup

1. Wipe meat dry with paper towel, and season lightly with pepper.
2. Heat oil in a skillet large enough to accomodate the meat, and brown the chops; no need to thoroughly cook.
3. Transfer chops to a slow cooker, Reserving 1 Tbl. of the drippings. In a medium bowl, combine mushrooms, onion, vinegar, worcestershire, sugar, water, ketchup and the reserved drippings.
4. Pour over the chops, cover and cook on low for 6 hours, or high for 3 hours.
5. NOTE: This is a very versatile dish which can be easily adjusted to serve more or less.
6. The sauce can be made thinner with the addition of a bit more water, and it goes well over noodles or rice. Leftovers are even more flavorful the next day.
7. I haven't tried it yet, but someday I'm going to use the same method for a small pot roast or boneless chicken breasts and thighs....the possibilities seem endless!!

Many years ago, my aunt shared this recipe with my mother. It originally was intended to be made in an electric skillet, but we've always done it in a slow cooker. Regardless of whether you use boneless cutlets or bone-in chops, the result will be fork-tender and tasty.