Reviewed: Sep. 27, 2005

I changed this so much based on the other posts that it is probably not the same recipe anymore. I doubled the soup, added spicy mustard and the left over flour to get it to thicken into a soupy gravy. The pork was fall-apart tender and very tasty. Next time, I don't think I'll bother with the pan frying part, as the breading falls off and it doesn't seem to need it. Served over wild rice, but I think I'll do it with potatoes next time. All in all, a keeper. Thanks for the recipe Jan.

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Diana

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Reviewed: Aug. 13, 2005

Awesome recipe! I was trying stuff that I can make in the slow cooker, and this was perfect. didnt have a can of chicken noodle soup with rice, only a package, so I used the broth of that and half the amount of water. And it still turned out good. Just made rice on the side. YUM!

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CASSIEMAMA

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Shearwater, Nova Scotia, Canada

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Reviewed: Jul. 28, 2005

Very easy and good!

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SAPATTEN

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: May 20, 2005

Okay, let's try this again... I liked this recipe. I only had a dash of dry mustard so I subbed in curry powder and added mixed veggies just before the end. The meat was tender and the gravy was great over rice. Everybody loved it - and we'll definitely make this again.

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KATHYOB

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Reviewed: Apr. 26, 2005

I cooked this for dinner today and it turned out great like several others i used cream of chicken soup & dijon mustard the meat was very tender very yummy!!!!! thanks!!

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SUGARPLUM03

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Syracuse, New York, USA

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Reviewed: Apr. 18, 2005

I added a can of Cream of Aspargus soup and 1/4 c. raw rice (1/2 c. water), paprika and onion powder. Meat was tender in less than 4 hours. Eight hours is WAY too long for any cut.

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ERYAN50

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Mar. 7, 2005

Easy & Delicious! My husband doesn't usually like rice, but this went over big with him. I wouldn't change a thing!

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KTWhite

Cooking Level: Expert

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Reviewed: Feb. 23, 2005

This was wonderful! I doubled the recipe and used Mrs. Dash instead of the seasoned salt...but it was Yummy! Yummy! Yummy! Thanks Jan

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HNKYTNKWMN3

Cooking Level: Expert

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Reviewed: Jan. 26, 2005

Very easy, I too added a 2nd can of cream of chicken. Couldn't find cream of chicken rice at the store. Thought it was a little salty. But really made moist, tender pork chops.

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JOE3721

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Reviewed: Jan. 23, 2005

WOW this was really gooood!!! The pork chops came out so tender and the gravy was wonderful. I served with egg noodles and let it soak up all the gravy. I loved it so did hubby. Will make again and again. Thank you for this recipe! Fabulous!!!!

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MarisLatinTwist

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2004

Excellent. I added one can of cream of chicken in addition to the can of chicken with rice. I wanted to make sure I had enough sauce to spoon over rice. Also sprinkled Emeril's essence over the pork chops. Great meal!!

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RMCASPAR

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Reviewed: Oct. 23, 2004

i think this would have been soooo much better if i had used thick pork chops like the recipe called for, but i used the thin cuts with bone in. it had a great flavor, though. i will try again with the thick cut next time.

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MOMMY2THREEANGELS

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Reviewed: Oct. 3, 2004

We enjoyed this very much. I shared the leftovers with my son and some of his friends and they were fighting over who was going to eat it. The only thing I changed was I used 2 cups of chicken broth instead of the soup. Will make this again for sure, with enough to share. Thanks

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Darlene

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

Living In: Windsor, New Hampshire, USA

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Reviewed: May 6, 2004

I think many of the people who had unfavorable remarks are using the wrong soup. The recipe does not call for a "cream" soup. The chicken w/rice is more of a condensed broth. If you don't like rice, substitute a double dose of Herb-Ox or chicken bouillon cubes in water. I used thick chops in a double dose of Herb-Ox and added a squirt of prepared mustard. It was delicious and not dry at all.

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ROBINLBL

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Reviewed: Feb. 26, 2004

Not bad, but I would have liked more sauce to spoon over egg noodles or rice.

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BETTYH88

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Reviewed: Jan. 18, 2004

Tasty and easy, but the pork chops were dry. I think a shorter cooking time would prevent them from drying out.

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ANNETTESNG

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Reviewed: Jan. 12, 2004

I made the pork chops exactly as the recipe called for. The used thick, boneless chops and they were wonderfully tender and perfectly cooked - the meat practically fell apart. The dish was good, however, I couldn't taste any mustard flavoring at all. Also, the chicken and rice soup didn't really do anything for me - you could also substitute cream of chicken or just cream of mushroom. I will never cook pork chops any other way but in the slow cooker!

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CarolinesMom

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Reviewed: Dec. 29, 2003

Yummy! The only change I make is in using cream of chicken soup. The whole family loves this served with mashed potatoes. My husband even said "dont lose that recipe!" The best

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BARBSUES

Living In: Toledo, Ohio, USA

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Reviewed: Dec. 19, 2003

The pork chops tasted very good, but the chicken soup made a very thick and unappetising sauce.

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Mel-in-CT

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Reviewed: Nov. 5, 2003

I made this recipe exactly as stated and it was wonderful. We all loved it. I would say that if there is any complaint to be found, it is that it is a little bit salty, but not too bad. Recipes don't come much simpler than this one. Thanks, Jan!

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