Slow Cooker Pork Chops
By Addie
Tender and succulent pork chops coated with spices and browned, then slow cooked in a chicken and mustard sauce. It's an easy and flavorful dish for a busy day.
Ingredients
- ◦6 lean pork chops
- ◦1/2 cup of flour
- ◦1 tbsp. salt
- ◦1 (10 oz.) can chicken and rice soup
- ◦1 1/2 tsp. dry mustard
- ◦1/2 tsp. garlic powder
- ◦2 tbsp. oil
Preparation
Step 1
Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder and brown in oil in skillet. Place browned pork chops in crock-pot. Add can of soup. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours.
...........................
REVIEWS:
Delicious! I made these on a whim because I had all the ingredients to make it, I am so glad I did! These are sooooo good. I am actually making them again right now but with the wild rice soup this time. They are easy and great! Even my picky fiance liked them and requested me to make them with the wild rice soup. I suggested them to my sister after the first batch and her family loved them too. I will be sure to make these all the time now! Do try them they are fantastic!
Great for kids that are picky eaters. Easy for Mom to make and have ready after work. I sometimes add 1/2 cup water to make more of a gravy to serve over additional rice or even mashed potatoes.
I have had this recipe for over 30 years and make it exactly as it is given here. It is not only a family favorite but a good and easy meal to fix for company. Everyone always asks for the recipe.
I think many of the people who had unfavorable remarks are using the wrong soup. The recipe does not call for a "cream" soup. The chicken w/rice is more of a condensed broth. If you don't like rice, substitute a double dose of Herb-Ox or chicken bouillon cubes in water. I used thick chops in a double dose of Herb-Ox and added a squirt of prepared mustard. It was delicious and not dry at all.
Everyone in my family loved this recipe! The chops came out tender and delicious, I added a 1/2 cup of water to the chicken and rice soup and also added some baby carrots the last hour of cooking.
Very, very tender. You can cut these with a fork!The chops remind me of a slow cooked pork roast. For those of you who enjoy a harder pork chop skip this one. I added water to dilute the chicken soup taste and cooked the chops on high for 4 hrs. The flavor was wonderful. I served ours with wild rice and green beans.
My first thought was, chicken with rice soup with pork? My second thought was, there are plenty of other add a can of mushroom soup recipes, so I used what this recipe called for. I must say, it was very good. The broth was very tasty over mushed up baked potato, and it was great to use bread to soak up every last drop. The only thing I did different, I didn't brown first, because my stove top isnt hooked up yet, so I put my chops in straight from the freezer.
We have been making this meal for years, except on the stove top, so I wanted to note that it could be prepared that way as well. The Chicken With Rice soup is important to this recipe, it's not a cream soup recipe. You cant sub a cream soup and then rate this recipe, the finished products are entirely different. What we do is: after browning the chops, usually 8 - 10, we spoon off any excess oil and then add the chicken and rice soup (requires a deep pan with a lid). We also add a box of Uncle Bens original long grain and wild rice, 2 chicken bouillon cubes, a little more regular rice and only enough water for the rice to absorb that and the broth so that it ends with chops and rice, not really in a soupy base but wet. Cover and cook until the rice becomes tender (I think it takes about an hour on the stove). The original recipe might sound like a strange mix, but its really good and the chops come out very tender.