Pork with Mushroom Gravy

This is a variation of one of my mom's standbys. Actually, I have two variations--same ingredients, different cooking methods. Ingredient amounts are vague because that's how I cook--I use what's on hand/on sale.

Ingredients
1 large onion, sliced
approx. 3 lbs pork (I've used pork chops, pork cutlets, country style pork ribs)
1 to 1 1/2 lb mushrooms, sliced
1 can cream of mushroom soup
Dash of wine (optional)
Worcestershire sauce, garlic powder, salt, pepper to taste

Directions, Version 1
1. Brown pork in large skillet (need not cook through, you're browning for flavor). Remove from skillet and set aside temporarily.
2. Brown onion in same skillet.
3. Deglaze skillet with wine or water.
4. Add pork back to skillet, along with the mushrooms and cream of mushroom soup.
5. Add a bit of water (I usually fill the can about 1/4 full) to the can of soup to get the last bit and add that to the skillet.
6. Add a bit of Worcestershire sauce and garlic powder and pepper.
7. Simmer for 20 minutes or until the mushrooms and pork are cooked.
8. Salt/pepper to taste.
Serve over rice or noodles. Serves 6, depending on how much meat you started with.

Directions, Version 2
1. Place onion, pork, and mushrooms in crockpot.
2. Add cream of mushroom soup.
3. Add the wine or some water (I usually fill the can about 1/4 full) to the can of soup to get the last bit and add that to the crockpot.
3. Add a bit of Worcestershire sauce and garlic powder and pepper.
4. Cook on high for 5-6 hours.
5. Salt/pepper to taste.
Serve over rice or noodles. Serves 6, depending on how much meat you started with.
This version is more liquidy and the meat falls off the bone from cooking so long. I actually prefer the first version, but this version is good for weekdays.