Reviewed: Nov. 19, 2007

I make a modified version of this all the time: The trick is to use pork country-style ribs (I usually cook about 8, so much more than this recipe notes) and I add enough chicken broth to almost cover all the meat. It's great over noodles or rice. When I'm in a stew-mood, I add a few carrots and chopped onions and potatoes. It's always a hit at our house.

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ENOXALLEN

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Nov. 17, 2007

I make this a few times a year but I really don't follow this recipe anymore. I season, flower and brown 6 - 8 thin chops but omit the dry mustard. I mix (2) cans of cream of chicken soup, 1 cup milk and (3) tablespoons of Dijon mustard. Put it all in the slow cooker on low for 6 to 8 hours and serve over Jasmine rice. It makes a lot of extra sauce to pour over the rice. I only rate this a (4) star meal because it's so simple.....but we love it!

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Heidi

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 31, 2007

Odd but fantastic meal! I omitted the flour and oil, didn't brown the meat, just simply put the chops in the cooker with 2 cans of cream of chicken soup, dash of pepper, tsp of paprika, tsp of garlic powder, tbsp of dijon mustard along with the called for seasoning salt and dry mustard. Yum yum yum. Served it over chicken flavoured rice once and over egg noodles the other time--my hubby loved it. Low for 5-6 hours was sufficient time for melt in your mouth chops, no knives needed! Thanks for the recipe!

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HEATHERALAPEACH

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Reviewed: May 5, 2007

I think I would give this recipe 4.5. I will definately make it again, although I did make a few changes. I think that browning the meat first was a good idea and enhanced the flavour. I used cream of chicken soup based on others suggestions and I also added 1 tsp paprika, 1 tsp garlic powder, dash pepper and 1 tbsp dijon mustard to the soup before pouring it over the pork chops. It was very good.

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naomsweet

Cooking Level: Intermediate

Home Town: Parksville, British Columbia, Canada

Living In: Ladysmith, British Columbia, Canada

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Reviewed: Feb. 28, 2007

These tasted good, but were not asethetically pleasing at all...I used the 1/4 rice, 1/2 cup water and cream of chicken soup, so I am guessing that my variation of the recipe is WHY it didn't look very pretty..no matter though, it was enjoyed by the whole family!

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Missy H

Cooking Level: Intermediate

Home Town: Brookline, Massachusetts, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Feb. 21, 2007

This was okay, porkchops had nice flavor, I am not sure about the soup.

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bcastellano

Cooking Level: Expert

Home Town: Dade City, Florida, USA

Living In: Moneta, Virginia, USA

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Reviewed: Jan. 6, 2007

when my kids where little (many years ago) I used to make this in my electric skillet (we didn't have crock pots yet) with campbells chicken noodle soup. Kids always seemed to like noodles better than rice. For me this is comfort food

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GRAYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Schaumburg, Illinois, USA

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Reviewed: Dec. 25, 2006

these were not good, mine also had clumps of flour in the gravy, worse the flavor of the pork chops was not good...won't try again

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juliamom42

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Fort Campbell, Kentucky, USA

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Reviewed: Dec. 17, 2006

Like another rater said "a solid four out of five". This came out very well. Used thick boneless loin chops. I added garlic powder and black pepper to the the flour coating and browning them was easy. Put one can of cream of mushroom soup in the crock and then filled the can twice with chicken broth. Put in pork chops and the remainder of the flour mixture to season and thicken sauce. Cooked for two hours on high and two hours on low, which resulted in a firm moist chop. A "fall apart" chop would probably need another hour or two. This gravy was very good with the chops and a rice pilaf mix on the side (cooked with chicken broth and water). No problems whatsoever with this method and I'll make again because my two year old really liked it as well.

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humster

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Dec. 4, 2006

I browned the pork chops, per the recipe, but then I added two cans of chicken with rice soup (the broth based version, not the cream) plus a cup of water, and it was a complete meal in itself. Very flavorful and tasty.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 4, 2006

I usually cook pork in the oven and you have to saw it with a knife to cut it, but this pork was fork flaky. Easy, simple, and a good flavor. I will definately keep this under one of my favorites.

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Melissa

Cooking Level: Intermediate

Home Town: Spencerport, New York, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Oct. 9, 2006

Easy. Fast. Yummy!

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Justa' Mom

Cooking Level: Expert

Home Town: Algonac, Michigan, USA

Living In: Erie, Michigan, USA

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Reviewed: Sep. 6, 2006

Everyone in my family loved this recipe! The chops came out tender and delicious, I added a 1/2 cup of water to the chicken and rice soup and also added some baby carrots the last hour of cooking.

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EMILY219

Cooking Level: Intermediate

Living In: Johnson City, Tennessee, USA

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Reviewed: Aug. 17, 2006

Everyone loves these. I'm lazy and just put them straight in the slow cooker without any prep.

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Annaid

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2006

Nope. Good, but not a repeat. I agree with other reviewers. This is like ricey gravy. I served this over extra rice becuase it was so soup like. I did add an extra 1/2 cup water or it would have burned in the slow cooker.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 9, 2006

This looked really awful. It was pretty lumpy. Only my boyfriend ate it. He tells me the pork turned out really tender. I'm not sure if I'd ever make this again. If I do I'll add water to make it a little less...chunky.

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PrincessKristy

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 9, 2006

The chops were tough & the flavor was just plain bad, as if the slow cooking enhanced the taste of the artificial ingredients in the soup. Definitely not worth even modifying. Not all oldies are goodies.

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SCSLB

Living In: Charleston, South Carolina, USA

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Reviewed: Dec. 30, 2005

Easy and tasty. Not my favorite chop recipe but very good. Thanks!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Dec. 7, 2005

For something as simple to make as this, I have to give it a solid 4 of 5 stars. I used a half cup of water in mine to prevent it from burning or overcooking and I'm glad I did... the pork was fork tender and very tasty.

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