Reviewed: Dec. 9, 2008

This turned out pretty good. They meat pretty much fell apart after cooking on low for 8 hours. I served it over buttered egg noodles.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 23, 2008

I prepared this yesterday and it turned out very well. I forgot to buy dry mustard so I used honey mustard to coat the chops before dredging them in the the flour (which I seasoned with garlic and onion powder). The chops came out tender and the sauce was great. I actually poured it into a sauce pan and added a little cornstarch (1 tbsp mixed with 1/4 cup water) and reduced it a bit more before serving. We used it as gravy on our mashed potatoes. I will be preparing again soon.

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Yolanda

Cooking Level: Intermediate

Home Town: Peralta, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Nov. 22, 2008

I had a pork tenderloin so I dredged the meat in the flour and seasoning before browning it on all sides. Next, I put it in the crockpot and even though I didn't understand the the chicken and rice soup, I used it anyway and I'm glad I did! I added the extra broth and added some more of the seasoning that I used in the flour mixture. I served with with rice and fresh greenbeans and my husband and 5-year-old had no complaints.

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AUTUMNJOY

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Nov. 16, 2008

Followed directions except added extra chicken broth. Husband said they were flavorless and the kids wouldn't eat them. Will not be making again.

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myphillycheesecake

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Reviewed: Nov. 10, 2008

This was awful! Very discouraging for attempting new slow cooker recipe.

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jimmysmom

Cooking Level: Expert

Home Town: Mchenry, Illinois, USA

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Reviewed: Oct. 31, 2008

Excellent!!!! I forgot to get this going in the slow cooker, so when I got home from work, I browned the chops, then added the soup and simmered for 1/2 hour. It was excellent and moist!! I've never had such luck with pork chops. Yum yum!

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Ingrid Alma

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: La Pine, Oregon, USA

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Reviewed: Sep. 24, 2008

My family LOVES these pork chops. They are so easy to make, yet they taste like you really fussed. I usually add extra water to dilute the saltiness of the soup, but other than that, I follow the recipe exactly. The sauce thickens up to be almost like gravy, and it tastes great over mashed potatoes. Be sure to try this great recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Sep. 23, 2008

Actually, browning the meat before slow cooking or roasting allows more of the juices to stay trapped within the meat. As long as you do it properly: at a high temperature and browning all sides (not COOKING through). That's why it has to be a high temperature, so you don't cook the juices out for a dry meat. The sauce with this dish was a fun change from the BBQ variety every other recipe usually uses.

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Mrs. Tabitha

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Reviewed: Sep. 10, 2008

I was VERY skeptical of this recipe. The only reason I chose it was I needed a slow cooker meal and my husband was tired of beef roast (and loves pork chops). I made it exactly as the directions stated. Even while it was cooking I was thinking...this is not going to be good. BUT, it was awesome. And I am no fan to pork chops. I think letting it cook the entire 8 hours is what takes it from dry meat and chicken soup to falling apart tender in gravy. It's easy, different, and a keeper for sure.

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JULIELEFLORE

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Reviewed: Sep. 1, 2008

The pork chops came out of the slow cooker so tender! My family loved them. I did change out the soup only because I didn't have what the recipe called for. I used Cream of Chicken with Herbs and I cooked it on high for 4 1/2 hours because I didn't have enough time. They were still great and the gravy came out perfect for spooning over the stuffing.

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Barb

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Reviewed: Aug. 13, 2008

I have had this recipe for over 30 years and make it exactly as it is given here. It is not only a family favorite but a good and easy meal to fix for company. Everyone always asks for the recipe.

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Margaret

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Reviewed: Aug. 4, 2008

It comes out so tender and is so easy.

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Kathy Holsted

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Moreno Valley, California, USA

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Reviewed: Apr. 11, 2008

This was very good and so easy. I've made it twice and doubled the recipe both times and our family of five eats every last bite. The last time I cooked it I only had one can of chicken and rice soup so I added it along with a cream of chicken with herbs and that was also very tasty but needed more rice. The pork chops were so tender I'll only cook them in my slow cooker from now on. Thank you for this recipe!

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Lindsay O

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Reviewed: Apr. 9, 2008

I used chicken with rice soup. I skipped the flour and browning part only because my chops were still frozen. I just put them in the crock pot with some s&p and poured the soup on top. It was a good recipe. This was easy and good and will be adding it to rotation.

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The Fragile Gourmet

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Apr. 9, 2008

I showed the Wegman's butcher the recipe and he said that 4 thick chops would have been done in the slow-cooker in about 3 hours. I needed something to cook for 8 hours since I was going to work. He suggested a bone-in roast, got 4.87 lbs, about 5 thick chops. I did brown the roast and put it bone-side down, using chicken with rice soup. (I couldn't find Cream of Dijon soup like one reviewer suggested.) The pork was perfect at 8 hours, I had to cut the chops in the cooker, the bones were falling away. I honestly couldn't taste the mustard flavor at all. I served over river rice. Overall this is a decent mid-week meal for pork, nothing special, however, I would make it again since it was so easy.

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DMM104

Cooking Level: Expert

Home Town: Northampton, Pennsylvania, USA

Living In: Philipsburg, Pennsylvania, USA

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Reviewed: Mar. 15, 2008

Very yummy recipe! I changed couple of things. I didn't have any dry mustard so I seasoned pork chops with S&P and basted with regular dijon mustard. I cover them with flour and browned in the skillet for 3 min on each side. After I transfered pork chops into the slow cooker I covered them with mixture of cream of chicken soup, 2 tsp of paprika, 2 tsp of garlic powder, dash of pepper, couple dashes of Worcestershire Sauce and few dashes of A1 sauce just to add some kick to it. I cooked it in slow cooker on Low for about 3 hours. It turned out AMAZING!! My boyfriend who is pretty picky eater, licked his plate clean! Thank you for sharing this one!!

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Tahoegirl

Cooking Level: Intermediate

Living In: South Lake Tahoe, California, USA

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Reviewed: Feb. 16, 2008

This was really good. I used cream of mushroom soup though and it turned out great. I think I slow cooked it for 1/2 the time though. Thanks!

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Stacibee

Cooking Level: Intermediate

Home Town: Coos Bay, Oregon, USA

Living In: Ridgeland, Mississippi, USA

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Reviewed: Feb. 2, 2008

I made this as written & it was perfect! The pork chops were SO tender. I also added a couple of chicken tenders I needed to cook up and they were great too. I found it made quite a bit of sauce w/ just the one can of soup and I will definately make rice next time to soak up the great sauce.

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jdsk9queen

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Reviewed: Jan. 7, 2008

very easy. I used the flour and dry mustard, and then added paprika, salt, pepper, and some garlic powder. I did not brown them in pan, just put them in the slow cooker and covered with cream of mushroom soup. Cooked for 8 hours. I added some frozen onion to the crock pot as well. They were very tender and tasty!

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Cathy

Cooking Level: Intermediate

Living In: Cary, North Carolina, USA

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Reviewed: Jan. 3, 2008

My Family is not big into Sauerkraut but they loved this recipe. I added 1/2 bottle of beer with the brown sugar and potatoes. The pork fell apart it was so juicy. This one is a keeper!

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tiredwifeandmom

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: North Royalton, Ohio, USA

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Pork Chops a la Slow Cooker

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