4 - 5 pork chops (not thin chops I used assorted pork chops) 4 - 5 medium russet potatoes or red potatoes, cut into wedges 5 - 6 mini frozen ears of corn 1 - 10.75 oz can condensed golden mushroom or beefy mushroom soup 1 - small - medium onion sliced 1 - cup sliced mushrooms, optional olive oil, to sear the pork chops Montreal steak seasoning salt to taste 2 - tablespoons butter aluminum foil - See more at: http://www.mommyskitchen.net/2014/02/all-in-one-pork-chop-dinner-cooked-in.html#sthash.OvLjDhli.dpuf

Season pork chops with Montreal steak seasoning on both sides. Heat a large skillet over medium heat and add a bit of olive oil. When the pan is hot, place the pork chops in the skillet and sear the chops. Turn the pork chops over and sear the other side. Remove to a plate and set aside. Add the pork chops to a 6 quart crock pot that has been lightly sprayed with non stick spray or use a crock pot liner. Pour the golden mushroom soup over the pork chops, scatter the onions and mushrooms (if using) on top. On a sheet of aluminum foil add the potato wedges, add one tablespoon butter and sprinkle a bit of Montreal Steak Seasoning on top. Gather the ends of the foil together to make a foil pouch. Using a second sheet of aluminum foil add the ears of corn. Add another tablespoon of butter (and a bit of salt or season salt if you like) and gather the ends to make a second foil pouch. Place the potato pouch directly over the pork chops and gravy. Add the corn pouch on top of the potato pouch. Tightly cover the crock pot and turn on low. Cook for 6 hours (depending on your crock pot) or until the pork chops are fully cooked and the potatoes and corn are tender. - See more at: http://www.mommyskitchen.net/2014/02/all-in-one-pork-chop-dinner-cooked-in.html#sthash.OvLjDhli.dpuf