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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Reviewer:

Judy N.

Cooking Level: Intermediate

Living In: Colfax, Wisconsin, USA

Reviewed: Mar. 25, 2009

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

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Reviewer:

Richard

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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Reviewer:

Mary Sue

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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Reviewer:

Barb O

Cooking Level: Intermediate

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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Reviewer:

Alina

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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Reviewer:

SSTACI

Cooking Level: Expert

Living In: Aurora, Ohio, USA

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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Reviewer:

Stacy P

Cooking Level: Intermediate

Home Town: Roselle Park, New Jersey, USA

Living In: Glendale, Arizona, USA

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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Reviewer:

myree

Cooking Level: Beginning

Home Town: Gadsden, Alabama, USA

Living In: Freeport, Florida, USA

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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