Tender and succulent pork chops coated with spices and browned, then slow cooked in a chicken and mustard sauce.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

267 calories; 13.2 g total fat; 41 mg cholesterol; 825 mg sodium. 17.6 g carbohydrates; 18.4 g protein; Full Nutrition

Reviews (199)

Read More Reviews
259 Ratings
  • 5 star values: 135
  • 4 star values: 77
  • 3 star values: 31
  • 2 star values: 10
  • 1 star values: 6
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
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. Read More
Rating: 4 stars
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. Read More
Rating: 3 stars
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 soup all day long -- which is exactly what it is! I like the cream of soup flavor much better. Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
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 and browned both sides of the meat in the oiled skillet. While the chops were browning I combined the dry mustard with a package of onion soup mix and a 14.5 ounce can of chicken broth (not soup). The chops were tender and perfectly seasoned. Just before serving I removed the pork chops and added a bit of cornstarch the thicken the sauce to create rich gravy. I served this with white rice and green beans and received a thumbs up from everyone at the dinner table. Thank you for sharing. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More