-
-
My review
Pork Chops a la Slow Cooker
JCARRIER
"Tender and succulent pork chops coated with spices and browned, then slow cooked in a chicken and mustard sauce."
Added to shopping list.
Go to shopping list.
Ingredients
8 h 30 m servings 267 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a pie plate or shallow dish, mix flour, dry mustard, and seasoned salt. Trim fat from pork chops.
- Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.
- Place in chops into a slow cooker, and pour the chicken and rice soup over them. Cover, and cook on Low about 8 hours.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 267 calories; 13.2 g fat; 17.6 g carbohydrates; 18.4 g protein; 41 mg cholesterol; 825 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 197257 Ratings
-
-
-
-
-
Most helpful positive review
8/13/2008
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 recip...
Most helpful critical review
3/21/2002
This was good. I used thin pork chops, and they turned out very tender. The only thing I didn't like was the overwhelming soup taste. It tasted like pork chops that had been sitting in chicken...
Most helpful
Most positive
Least positive
Newest
8/13/2008
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 recip...
5/6/2004
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 lik...
4/18/2005
I added a can of Cream of Aspargus soup and 1/4 c. raw rice (1/2 c. water), paprika and onion powder. Meat was tender in less than 4 hours. Eight hours is WAY too long for any cut.
10/19/2002
I definitely altered this recipe a bit. I preferred cream of mushroom soup to give it a thicker gravy and also added a package of dried onion soup mix. Very tender and tasty.
3/21/2002
This was good. I used thin pork chops, and they turned out very tender. The only thing I didn't like was the overwhelming soup taste. It tasted like pork chops that had been sitting in chicken...
1/22/2002
Absolutely beautiful! I used Campell's cream of dijon soup, which went really well with the dry mustard. Throw in some carrots an hour before serving and it's a beautiful meal.
8/27/2010
After tweaking this basic recipe, I created pork chops that suit our tastes perfectly. First I seasoned the chops with seasoned salt, pepper, and garlic powder. Then I rolled the chops in flour ...
10/7/2002
This a great recipe!!! The pork chops just melted in our mouths. My husband loved it. I used cream of chicken instead of chicken and rice soup and it turned out yummy.