My mom used to make this all the time and it has always been one of my favorites. The best part is you can mix it up in a few minutes in the morning and forget about it for the rest of the day. You may add an additional can of soup if you want more gravy.

Recipe Summary

prep:
15 mins
cook:
5 hrs
total:
5 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Melt shortening in a large skillet over medium-high heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides.

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  • Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions.

  • Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.

Nutrition Facts

494 calories; protein 35.1g; carbohydrates 31.6g; fat 24.7g; cholesterol 121.2mg; sodium 1181.7mg. Full Nutrition
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Reviews (463)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2004
I changed some things too. I have a 7 qt. slow cooker, and I wanted to make 5 pork chops. I didn't use any eggs or milk. I simply mixed flour, garlic powder, salt and peper together and just floured the porkchops with that mixture, no eggs. Then I browned them in the shortening. While they were browning, I dumped 2 cans of cream of mushroom soup, 1 can of cream of chicken, 1 can of beef broth, 1 envelope of onion soup mix, and two 4 oz. cans of mushrooms in the slow cooker, and mixed it all up. After the porkchops were done browning (about 4 min. on each side), I added them to the slow cooker and covered them with the soup mixture, and let them cook for 5 hours on high. They were so tender and the taste was out of this world, the aroma filled the house. There were no extra spices needed. I served them with mashed potatos and corn. My kids loved them! I will definately make this again and again! Read More
(731)

Most helpful critical review

Rating: 3 stars
08/29/2011
These were good but too heavy - I think next time I will use less soup. Read More
(10)
631 Ratings
  • 5 star values: 347
  • 4 star values: 176
  • 3 star values: 59
  • 2 star values: 29
  • 1 star values: 20
Rating: 5 stars
02/10/2004
I changed some things too. I have a 7 qt. slow cooker, and I wanted to make 5 pork chops. I didn't use any eggs or milk. I simply mixed flour, garlic powder, salt and peper together and just floured the porkchops with that mixture, no eggs. Then I browned them in the shortening. While they were browning, I dumped 2 cans of cream of mushroom soup, 1 can of cream of chicken, 1 can of beef broth, 1 envelope of onion soup mix, and two 4 oz. cans of mushrooms in the slow cooker, and mixed it all up. After the porkchops were done browning (about 4 min. on each side), I added them to the slow cooker and covered them with the soup mixture, and let them cook for 5 hours on high. They were so tender and the taste was out of this world, the aroma filled the house. There were no extra spices needed. I served them with mashed potatos and corn. My kids loved them! I will definately make this again and again! Read More
(731)
Rating: 4 stars
04/27/2009
Good as is. I can't get over the way you all just change the recipe completely and then rate it!!!! Why don't you just post your own recipe? I love the recipes on this site but that is one thing that bothers me! I call it "recipe bashing!" Read More
(559)
Rating: 5 stars
11/10/2003
We LOVE this dish, I have made it many times. Before I started I read over all the reviews and this is what I can up with after all the suggestions. Omit the egg and flour process, just lightly brown pork chops in pan (I use pork tenderlion, sliced thin) Then slice 1 onion, 1red bell pepper and 1 pkg mushrooms, chop 4 cloves garlic and saute all of it in pan with little olive oil. Season with salt, pepper, season all, and little sage. Use 1 can cream mushroom and 1 can cream chicken, with the 2 cups milk. Serve over rice. Turns out perfect and my family loves the gravy over the rice. In fact I am making this tonight!! Read More
(548)
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Rating: 5 stars
08/08/2007
My husband and I love this recipe! I have made this quite a few times and always make it the way one of the other reviewers suggested: "I didn't use any eggs or milk. I simply mixed flour garlic powder salt and peper together and just floured the porkchops with that mixture no eggs. Then I browned them in the shortening. While they were browning I dumped 2 cans of cream of mushroom soup 1 can of cream of chicken 1 can of beef broth 1 envelope of onion soup mix and two 4 oz. cans of mushrooms in the slow cooker and mixed it all up. After the porkchops were done browning (about 4 min. on each side) I added them to the slow cooker and covered them with the soup mixture and let them cook for 5 hours on high." I also made mine with potatoes. Just scrub cube and toss them into your crockpot along with everything else. The potatoes turn out perfect every time!! Read More
(420)
Rating: 5 stars
02/18/2012
Making it right now. Sounds delicious. Maybe all the other folks that add all kinds of different ingredients should just submit their own recipe. I tend to try others as written. If I want to change the recipe I would have the courtesy of just offering my own, not completely changing the individuals recipe and telling everyone it was awesome. Read More
(219)
Rating: 4 stars
01/16/2005
OK: Here's my take on this recipe. Salt & pepper the chops before dredging them in flour. No egg necessary. After browning put in slow cooker. To drippings in pan saute 12 oz. sliced fresh mushrooms. Then add 1 can of cream of mushroom soup 1-1/2 cans of milk then 1 packet of onion soup mix. Mix ingredients and bring to boil then add to slow cooker. I used six thick boneless chops and had more than enough gravy. Fork tender no need for a knife. Read More
(207)
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Rating: 4 stars
03/16/2005
This tasted really good! The only thing I added was a packet of onion soup mix, but I would change a couple of things based on texture and visual appearance. I found that the egg and flour coating gave the chops kind of a slimy "skin" - next time I'll just season the chops and brown them without the dredging step. Also, instead of slicing I would chop the onion.....the slices in the gravy looked a little too worm like for me :) Read More
(160)
Rating: 5 stars
02/15/2005
This was pretty good and very easy. I made some changes to make it a healthier meal: I used thick boneless pork chops skipped the whole dredging/frying part I used the 98% fat free soup 2 cans of evaporated skim milk and added other seasonings. The meat was so tender! I will definitely make this again. Read More
(148)
Rating: 5 stars
03/14/2006
With the appropriate "tweeking" this is definitely a "5". I shop "on sale" and found sirloin and rib chops bone in for.89 a lb. I used 11 of them (I have 6 stepdaughters 2 sets of twins!) Cut off excess fat sprinkled with seasoned salt and pepper dredged in 1/2 flour & 1/2 italian bread crumbs. Browned on MedHi in butter flavored shortening. Layered in lg. crock pot with slivers of onion in between. (1/2 lg white onion) 3 cans cream of mushroom soup 2 c. milk 1 c. cooking sherry packet of pork gravy 8 oz. canned mushroom in pan with dripping until blended. Poured over chops cooked on low 5 hours removed chops and took off bone. Return meat to pot for another hour on high. Served over rice. EXCELLENT! Loved the previous reviews. Read More
(98)
Rating: 3 stars
08/29/2011
These were good but too heavy - I think next time I will use less soup. Read More
(10)
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