Reviewed: Mar. 25, 2009

I made this for my family today, my oldest granddaughter had her mind made up that because of the looks she didn't like it, but I asked her to try it, the next question was grandma will you make this again. I too used cream soup and added a little chicken boullion because that's all I had on hand, and I didn't cook it as long because I didn't have THICK pork chops, all of my family enjoyed it. Very Very good!

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Judy N.

Living In: Colfax, Wisconsin, USA

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Reviewed: Mar. 25, 2009

This one got a "thumbs up" around the table. I didn't change a thing.

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Richard

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Reviewed: Mar. 23, 2009

Very easy, my family loved it. Found I didn't have dry mustard so used dijon mixed in the soup instead. Worked great. I like the broth of the chicken/rice soup instead of another cream based soup. It was lighter and had a nice flavor. Will definitely make again - very easy. Even browning the chops before putting them in the slow cooker was not a big deal and I think sealed in the flavor.

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Mary Sue

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Reviewed: Mar. 22, 2009

It was okay, but probably won't make again. Very tender, but the soup made it salty.

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Barb O

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

Not as great as it sounds. Edible, as any pork in the slow cooker turns tender after 8h, but the mustard really did not come through - 1 tsp in 1/2 cup of flour, and most of it is left in the pan. Certainly easy enough to make, but I see no point to browning the pork with the flour coating first, might as well just throw in the pot. I am not sure the chicken rice soup worked that well either.

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Alina

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Reviewed: Mar. 22, 2009

Delicious! The only things I did different was add baby carrots and a few pinches of a Rosemary Herb seasoning blend. My family loved it! Thanks so much for sharing...I know I will be making this often.

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SSTACI

Cooking Level: Expert

Living In: Aurora, Ohio, USA

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Reviewed: Mar. 21, 2009

This recipe was well-received at my house. After his first bite, my 5 year old requested that I make it the next night too! I used a large can of Chicken and Rice Soup and added 1 TBSP of Grey Poupon to the soup before pouring over the pork chops. I also added baby carrots and cooked on Low for approx 6 hours.

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Stacy P

Cooking Level: Intermediate

Home Town: Roselle Park, New Jersey, USA

Living In: Glendale, Arizona, USA

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Reviewed: Mar. 20, 2009

Depended on a recipe similiar to this when I began cooking & used my "baby crockpot" because we lived in FL with no AC. :o) I don't fry the chops, always use any "cream of" soup & mix a can of French Onion soup with it. Put a cup of Instant rice in the crock, stir in half of the soup mixture, lay the seasoned chops on top of the rice, pour the remaining soup on top of it & cook on L for 6 to 8 hrs. Toward the end of cooking, I stir the sauce around a bit. Tender pork chops & rice all in one pot. Have done chicken thighs the same way for over 22 years. Can adjust for larger crockpots, also.

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myree

Cooking Level: Beginning

Home Town: Gadsden, Alabama, USA

Living In: Freeport, Florida, USA

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Reviewed: Mar. 19, 2009

I have been making this recipe for years as well. I add paprika to the flour mixture, just a personal preference. This dish is great with mashed potatoes!!!

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AndrewRode

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Reviewed: Mar. 19, 2009

I used the cream of whatever soup I had. Love it!!!!

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Jennifer

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Reviewed: Mar. 19, 2009

Brown meat at high heat before adding to the slow cooker adds much flavor and seals in the juices. Using a cream soup with this recipe I think is better than the rice soup. I also sliced up an onion and added some crushed garlic to the sauce. Very good and easy to fix while I am rushing around for work.

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Maggie

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Reviewed: Mar. 19, 2009

stick it in a pressure cooker and add anything u want.

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ROGERBERRY

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Reviewed: Mar. 19, 2009

Funny I should find this recipe in my e-mail this particular morning. I am preparing it right at this moment.Yes, I have had this recipe for a long long time, except mine is called Chicken Licken' Pork Chops. This is THE BEST pork chop recipe ever!!! At my house, it's a family favorite. I usually triple the number of chops and double the flour mixture, that way i have leftovers for the next day or two if I know I'm going to be too busy to cook.

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Debbie Detmer

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Reviewed: Mar. 19, 2009

great to have cooking while doing the rest of the dinner.

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ROBERTA4

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Reviewed: Feb. 12, 2009

This recipe has been used by my mother in law for more than 35 years. It was one of my husband's favorites growing up. He is the fussiest eater alive, so that is saying something. I will say that I like to prepare this using bone in chops versus boneless and on the stove top versus the crockpot. Once you add the soup, simmer for an hour or so on very low heat or until falling of the bone tender.

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Sue420

Cooking Level: Intermediate

Home Town: Crystal, Minnesota, USA

Living In: Brooklyn Park, Minnesota, USA

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Reviewed: Jan. 31, 2009

This was ok. I've never made pork chops in the slow cooker before, but it came out too soft and didn't seem like a pork chop at all. It was more like stewed pork.

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Queenie

Cooking Level: Expert

Home Town: Staten Island, New York, USA

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Reviewed: Jan. 22, 2009

I made this exactly as written except for the addition of a little garlic and onion powder to the dredging flour. Cooked for the full 8 hours and they were tender enough to be falling apart. My husband scarfed them down and thought they were wonderful. :-)

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MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Jan. 21, 2009

Sorry, but this recipe just didn't do it for us. The chops were tender, but the flavor was lacking..."chops in soup." Was hoping for a little more with the mustard and seasoning, but it still tasted like chops simmered in chicken and rice soup. Thanks anyway.

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fritzandcole

Cooking Level: Intermediate

Living In: Norwell, Massachusetts, USA

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Reviewed: Jan. 6, 2009

This did not turn out. I didn't brown them first and that might have helped. They were dry and had very little flavor. I fried them after I took them out and that didn't help either. I used Cream of Celery soup and 1/2 cup stock. Next time, I would just fry the pork chops instead of wasting time getting them right in the crockpot.

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TAMARASUE2002

Cooking Level: Intermediate

Home Town: Hemlock, Michigan, USA

Living In: Arlington, Texas, USA

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Reviewed: Jan. 4, 2009

YUM! I followed the recipe, but I used Cream of Mushroom soup with some water and cooked on high for 4 hours. Twas amazing! Also, I added carrots and potatoes during the last hour. Thanks for this one!

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