Chicken Fried Pork Chops

"Fall off the bone tender pork chops seasoned like chicken fried steak and cooked in a crockpot. This is sooooo good!"
 
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photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
6hrs 10mins
Ingredients:
8
Serves:
6
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ingredients

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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

  1. 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.
     
  2. Very tender and moist. I also used bone in chops and served this recipe with wide egg noodles. Wouldn't change anything and will definately make again!
     
  3. This was very tender and good. I accidently told DH to turn the crockpot on high for 6-8 hours. We salvaged it after 3-4 hours. We will be making this again with the right settings. Thank you for a great recipe
     
  4. Always did this in oven but used Cream of Mushroom instead.
     
  5. 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

  1. 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!
     
  2. Delicious! I used boneless pork sirloin, and baked them in the oven. I also used soy flour instead of the white flour for a healthy boost.I left out the 2 teapsoons salt and used 1/2 teaspoon garlic salt instead. I will be making this again soon! Thanks, Marie!
     
  3. Always did this in oven but used Cream of Mushroom instead.
     

RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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