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Chicken-Fried Chops
SUBMITTED BY:
Connie Slocum
"'It takes only a few minutes to brown the meat before assembling this savory meal,' assures Connie Slocum from Brunswick, Georgia. 'The pork chops simmer all day in a flavorful sauce until they're tender.'"
RECIPE RATING:
Read Reviews
(16)
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PREP TIME
15 Min
COOK TIME
6 Hrs
READY IN
6 Hrs 15 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1/2 cup all-purpose flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork loin chops (3/4 inch thick), trimmed
2 tablespoons vegetable oil
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/3 cup water
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DIRECTIONS
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops.
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REVIEWS
Reviewed on Nov. 14, 2006 by
BIZZYSMOM
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BIZZYSMOM
Nov. 14, 2006
I've been making this very same recipe ever since I received my crockpot many years ago. It is delicious and the gravy is really good over rice. I don't usually add the water, so the gravy stays a little thicker. I also generally only use 3 or 4 thick chops since there is only 3 of us...then I get the left over chop for lunch the next day. Super easy and delicious!
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8 users found this review helpful
I've been making this very same recipe ever since I received my crockpot many years ago. It...
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Reviewed on Jan. 9, 2007 by
olanspoken
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olanspoken
Jan. 9, 2007
My whole family enjoyed this dish even the middle child who refuses to eat everything that isnt pizza ask me if I would make it again the next day . WOOHOO !!!!!
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3 users found this review helpful
My whole family enjoyed this dish even the middle child who refuses to eat everything that...
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Reviewed on Jul. 4, 2008 by
Tara
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Tara
Jul. 4, 2008
This is a 5 star dish with my chages. In stead of cream of chicken soup, I used cream of mushroom and in instead of adding water I added about 1 1/2 cups of beef stock. I cooked it on high for 4 hours, removed the chops and added a bit of flour and water to thicken. When thickened I added the chops back in and served the gravy over potatoes! Delicious.
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1 user found this review helpful
This is a 5 star dish with my chages. In stead of cream of chicken soup, I used cream of...
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Reviewed on Jun. 22, 2008 by
Cody's Mama
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Cody's Mama
Jun. 22, 2008
My husband, his mom and her sister all give this 5 stars. I would agree with some changes. I too like things very seasoned and thought this could have used a little more flavor. I will make this again, but I'll probably use chicken broth instead of water, season the chops before flouring and add some onions or maybe mushrooms to the sauce.
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1 user found this review helpful
My husband, his mom and her sister all give this 5 stars. I would agree with some changes. I...
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Reviewed on Nov. 4, 2007 by
Olivia
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Olivia
Nov. 4, 2007
I read the other reviews commenting on the blandness of the pork. I conquered this by brining the meat first and then followed the recipe. Made a HUGE difference! Much more tender and moist. Will be using this one again and again!
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1 user found this review helpful
I read the other reviews commenting on the blandness of the pork. I conquered this by brining...
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Reviewed on Mar. 17, 2007 by
Pam Tarapacki
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Pam Tarapacki
Mar. 17, 2007
This is an awesome recipe. I have it in a crockpot cookbook and it is my family's favorite way to eat pork. When I make it, I pour off any extra fat in the pan after browning the pork, then mix the soup and water together in that same pan. It adds a richer flavor to the sauce. We like to have mashed potatoes with this meal.
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1 user found this review helpful
This is an awesome recipe. I have it in a crockpot cookbook and it is my family's favorite...
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Reviewed on May 27, 2008 by Jenn9503
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Jenn9503
May 27, 2008
These were awesome, even my boyfriend who never eats porkchops without shake n bake loved these!! Next time I will increase the liquid so there is enough gravy.
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0 users found this review helpful
These were awesome, even my boyfriend who never eats porkchops without shake n bake loved...
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Reviewed on Feb. 21, 2008 by Susan Hutton
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Susan Hutton
Feb. 21, 2008
Great recipe! I will make this again. I only changed a couple of things. I wanted to make sure I had extra gravy, so I increased the liquid. Where it called for water, I used chicken broth. I like things very seasnoned, so I increased the seasoning in the flour and also seasoned the chops when I put them in the pan. Thanks for a great recipe. Susan
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0 users found this review helpful
Great recipe! I will make this again. I only changed a couple of things. I wanted to make...
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Reviewed on Jan. 19, 2008 by Schke1
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Schke1
Jan. 19, 2008
The pork chops were not bland at all. My wife told me this was 5 stars, but I am being a little conservative. I made a few changes to this recipe. I added Tony Chachere's seasoning to the pork chops for some extra flavor and threw in a couple of handfuls of mushrooms. I also used cream of chicken soup with mushroom. Finally, i doubled the soup and water mixture and served it with white rice (with green onions and fresh parsley) and it made for a great meal on a cold Milwaukee night.
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0 users found this review helpful
The pork chops were not bland at all. My wife told me this was 5 stars, but I am being a...
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Reviewed on Oct. 21, 2007 by MADISONLIBERTY
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MADISONLIBERTY
Oct. 21, 2007
Really really good! I sprinkled the chops with a little Lawry's seasoning also. I'll make these again! Thanks for sharing!
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0 users found this review helpful
Really really good! I sprinkled the chops with a little Lawry's seasoning also. I'll make...
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