I've been doing a little research today on Food Blogs. I realize they're are a lot of them out there. The main reason I want a Food Blog is to preserve my family recipes. Eventually I want to turn my blog or blogs into a cookbook or maybe more than one. This blog is specifically about Crock-Pot cooking. I'm thinking about starting another blog to branch out to other kinds of recipes. When my mother and grandmother cooked, many moons ago, there was no such thing as a Crock-Pot. So I want to start a blog with old family recipes on it; possibly my old family recipes and some of my friends and family members, too. Some of the recipes on this blog do go back, but only as far as to when I first got married. That's when I started using a Crock-Pot. That in itself has been over 39 years, now. That has been a long time, but not as long as when my mother and grandmother were cooking. My mother was a very good cook. At least I thought so. She made things like delicious Fried Chicken, Meatloaf, Beef Roast, Pork Chops, Chicken and Dumplings, huge Holiday Meals, Deserts and just about anything else that a country-style cook would make at the time. She grew up out in the country and I assume that's where she learned to cook. So a lot of the food I love is good old Southern Country Cooking. By Southern I mean Southern Illinois and by country I mean, out in the country, or on the farm cooking. Anyway here is my recipe for today. Call it whatever you like. It still tastes good!
Recipe #37.
                                Lean Pork Chops in Cream of Mushroom Soup

6-8 Pork Loin Chops.
2 Cans Reduced Salt and Fat Cream of Chicken Soup.
1/2 Medium Onion; peeled and chopped.
2 Cloves of Garlic; peeled and chopped.
Small amount of Canola Oil for browning the Pork Chops.
2 Cups Brown Rice.
2 Cans Chicken Broth.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Put a small amount of Canola Oil in a skillet over medium heat.
Season the Pork Chops, on both sides, a put them in the skillet.
Brown well on both sides.
Coat the bottom and sides of the Crock-Pot with Butter.
Put the Rice on the bottom of the Crock-Pot.
Place the Pork Chops on top of the Rice.
Pour the Chicken Broth, in the Crock-Pot, gently to keep Rice level on the bottom.
Add in the Onion and Garlic.
Spread the Cream of Chicken Soup on top.
If it needs it you can add some Water in to help cook the Rice and for the Soup to make Gravy.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.