Reviewed: Nov. 17, 2009

This recipe tasted very good and I thank you.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Nov. 5, 2009

I agree with ERYAN50. 8 hours is too long. I cooked them on high for about 2 hours and then on low for another hour and 1/2 and the pork chops were very tender. Another change I made: I poured all the remaining flour mixture into the pan while browning the pork chops, and after browning I poured the oil & flour mix into the crock pot with the pork chops and soup. This results in a thick gravy which was pretty tasty.

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GeorgiaSpice

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

I had to spice it up a bit, but this is a great recipe. It is very simple. I added some seasoning to the flour. After browning, I sauteed onion and garlic in the pan and put the rice in with chicken broth and bouillon. I thickened up some more chicken broth with the leftover flour. Excellent!!! Not bland at all.

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cookhealthy

Cooking Level: Expert

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Reviewed: Jul. 9, 2009

This one does remind me of a pork stew. Very tender. Family loved it. I made exactly as it says. I also cooked up more rice and green beans. YUM!!!

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AG

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Reviewed: Jul. 4, 2009

I wasn't sure about this the first time I made it, but it was excellent. I might use different soup in the future.

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Angel68

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Reviewed: Jul. 4, 2009

I used pork loin and this was delicious.

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Julia S.

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Reviewed: Jun. 17, 2009

I did not care too much for this recipe. Can't put my finger on it, but it just wasn't pleasant.

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: May 15, 2009

Best pork chops I've ever had! I didn't bread them, because I thought it would be a pointless waste of time. But, I did brown them on the stove with salt, pepper and garlic powder before putting them in the crock pot. I did 6 chops with the bone and 10 small chops without the bone and 1 large can of chicken and rice soup and half of a can of water (I was feeding six). They cooked all day (about 9 hrs.) and they were so perfect!

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Amber Dawn

Cooking Level: Intermediate

Living In: Enterprise, Alabama, USA

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Reviewed: Apr. 26, 2009

My family was not crazy about this recipe. It was more work for a slow cooker recipe than it was worth.

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Philboyca

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Reviewed: Apr. 23, 2009

I enjoyed these pork chops...very moist with a "comfort food" taste. Next time, I might try a larger can of soup. I had to add water several times. I am looking forward to making these again!

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familychef

Cooking Level: Intermediate

Living In: Arlington, Texas, USA

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Reviewed: Apr. 5, 2009

I have amde this as well for several years. I don't even brown before...Just place in the pot. Pour all over chops...turn on low for 8 hours,,come home from work with a great dinner waiting!!!

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AGGIEMA

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Mar. 31, 2009

I read some of the reviews after I made this recipe..someone mentioned that the chops tasted like they had been cooked in chicken soup and I have to agree with them....I didnt taste any of the mustard ...now dont get me wrong they were very tender and they did taste good but the first thing I said was that I would like to retry this recipe using cream of mushroom soup instead of the chicken and rice soup...and I think Im going to try adding the dry mustard to the soup mixture vs the flour...

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Lynn Arroyo

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Reviewed: Mar. 30, 2009

These were the best pork chops we've had in a long time! My 10 yr old Son had 4 servings! They were so moist, and the meat fell right off the bone. My crock pot gets very hot, so I added a can of water along with the soup. We also made the rice separately instead of using Chicken with Rice soup. Thanks for sharing!

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The A Team's Mom

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Reviewed: Mar. 30, 2009

This is a wonderfully easy recipe that ends up tasting like a pork roast. I needed a Sunday dinner that could cook while we were out. This was perfect. I didn't have chicken with rice soup so I used 14oz can of chicken buillion and 2 instant low sodium packets of chicken boullion and added 1/2 package of dry onion soup mix. I also added 1/2 teaspoon garlic powder. Added baby carrots an hour before it was finished and it turned out wonderful.

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cando91

Cooking Level: Expert

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Reviewed: Mar. 28, 2009

Very tender. I used the soup to make a gravy to put on the pork chops when I served it. My family loved it!

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Roz

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Reviewed: Mar. 27, 2009

great recipe - I used a can of cream of celery soup (didn't have the chicken/rice) and also added some garlic powder and 1 tbsp. dijon mustard to the soup in slow cooker after browning. Best pork chops ever - SOOO tender!

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Dori J

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Reviewed: Mar. 26, 2009

This was a good recipe. I followed the recipe as outlined only I used boneless pork loin instead of what the recipe called for. The flavor and aroma were wonderful. I cooked it for 8 hours, but amazingly my meat came out a little dry. My family loved it except for the dryness of the meat. I made the gravy as others have suggested and it was great. Will try again, only will try and use meat that has a bone to try and prevent the meat from being dry.

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jumpy1

Cooking Level: Intermediate

Living In: Pocatello, Idaho, USA

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Reviewed: Mar. 26, 2009

This looked really good so i decided to give it a try. As usual i read all of the comments and suggestions to see what soups,spices i wanted to combine etc. I have to admit it didn't smell very good at all but, it was so good my husband made me make it twice this week. Four hours is plenty of time for the meat to come out tender but, you can do it either way.

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isaygogirl

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Reviewed: Mar. 26, 2009

This recipe was great! I have never been able to cook pork chops well but these were so good! I didn't have the right soup so I used 1 cup of chicken stock and one can of cream of celery soup. The gravy it made was wonderful and I served it all over noodles. Everyone loved it! Will definatly make again!

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MamaSchramm

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Reviewed: Mar. 25, 2009

Really, really don't understand the raves this recipe has gotten - I think those who are raving have made enough modifications that what they make really isn't this recipe. I followed this recipe exactly - only substituting garlic salt for the seasoning salt, since that's what I had on hand. This was SO bland. I couldn't even taste the mustard in the end. I can see, however, how those who've substituted a cream soup or used actual prepared mustard or otherwise modified it might have gotten something tastier, but this recipes as is - bland, bland, bland!

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