Chicken Fried Pork Chops

print recipe
email recipe
save recipe
add photo
add review
#21552

serves/makes:

ready in:
over 5 hrs

2 reviews

ingredients

1/2 cup all-purpose flour
2 teaspoons salt
1 1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
6 pork chops, trimmed
2 tablespoons vegetable oil
1 can condensed cream of chicken soup, undiluted
1/3 cup water

directions

In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops.

In a skillet, brown the chops on both sides in oil. Place in a crock pot.

Combine soup and water; pour over chops. Cover and cook on LOW for 6 to 8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops.

added by

Jane

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

359 calories, 22 grams fat, 12 grams carbohydrates, 26 grams protein per serving. This recipe is low in carbs.

reviews & comments

DonnaW REVIEW:
September 3, 2008

Tasty way to prepare pork chops. They were fork tender. Prepared exactly as written with no changes to the recipe. Make sure to use thick cut pork chops.
katstubblefield REVIEW:
November 20, 2007

This recipe has become part of our regular "rotation" so I always keep the ingredients on hand! My whole family loves it (even my picky 6 yr old) and I serve it with white rice and a green vegetable. I use cream of mushroom rather than cream of chicken, & if I get started late I'll bake it in a covered casserole dish at 350 degrees for about 45 minutes to save time. Browning them in a skillet gives them wonderful flavor before slow-cooking to get those chops nice & tender. Great recipe!