Pork Chops a la Slow Cooker

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...

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...

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.

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.

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...

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.

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 ...

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.

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 cookin...