Chicken Fried Pork Chops
photo by Chef shapeweaver
- Ready In:
- 6hrs 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄2 cup flour
- 2 teaspoons salt
- 1 1⁄2 teaspoons dry mustard
- 1⁄2 teaspoon garlic powder
- 6 pork chops
- 2 tablespoons oil
- 1 can condensed cream of chicken soup, undiluted
- 1⁄3 cup water
directions
- Mix together flour, salt, mustard and garlic powder.
- Dredge pork chops in mixture.
- In skillet, brown chops on both sides.
- Place in crockpot.
- Combine soup and water and pour over chops.
- Cover and cook on low for 6 to 8 hours or until meat is tender.
- Pan juices can be thickened and served with the pork chops.
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Reviews
-
This is the first time I've been able to make fork-tender pork chops! Delicious! I used bone- in pork chops, the less expensive cut and I think this was the key to having tender pork chops. This recipe is very similar to #45940, "Slowcook Down Home Pork Chops and Gravy". I ended up using the instructions from #45940 but the ingredients from this recipe.
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My local grocery store had a fabulous sale on an assorted pack of pork chops with the bone-in. So I came online to search for an alternative to frying them and found your recipe. OMG, these were delicious. Unlike other reviews my were not salty at all. I used 8 pork chops, added 1/2 tsp of Accent, doubled the garlic powder and added additional seasoning to the flour. I also used the healthy version of cream of chicken. Because they browned so nicely in the skillet my gravy came out with such a beautiful color. I served them with brown & wild rice and made extra gravy to pour over the rice. This will become my staple recipe for pork chops. Thank you!
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Tweaks
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I have made these several times and they are easy and delicious. I do use more seasoning. In the flour, I use 1 teaspoon salt ,1 teaspoon Emeril's Essence, 1/2 teaspoon garlic powder, 1-1/2 teaspoons mustard , and a generous amount of fresh ground pepper. I replace part of the water called for with Worcestershire sauce (less than half Worcestershire, the rest water).Then to the soup mixture ,I add 1 teaspoon Essence, more pepper, and a pinch of sugar and garlic powder.These keeps the pork chops from being too bland.Sometimes, I'll add a couple sliced shallots to the pot if I have them. I like these chops with mashed potatoes and green beans, but tonight I might try them with stuffing. I have always used boneless pork loin chops for this recipe, with a little less cooking time. I've noticed that this is a recipe especially men really seem to enjoy.....but I do too!
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.