Reviewed: Oct. 16, 2012

Easy, super tender, and delicious! My 7 year old had seconds, and that's a miracle. What else can I say...?

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sometimes low-carber

Reviewed: Sep. 21, 2012

Love this recipe. I added some cut carrots and quartered onion for color and added flavor.

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Charlie Chop-Chop

Reviewed: Jun. 25, 2012

I hate to say it but I thought these tasted like they came from a can :(

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Samantha

Reviewed: Jun. 24, 2012

We enjoyed this. I will make it again.

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celbier

Reviewed: May 28, 2012

I loved this recipe. For an even more tasty recipe, add sauteed green peppers and onions. I also added a few sprinkles of the leftover seasoned flour to the crock pot (couldn't bear wasting so much). The result was fantastic!

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Burntcookie

Reviewed: Apr. 3, 2012

My husband gave this 5 stars, so that really means something! Fantastic chops! I served these with Molasses Yeast Rolls by Ardis Rollefson and it was a real grown up type of meal. Recommend to anyone!

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PlaceOfYes

Cooking Level: Intermediate

Reviewed: Feb. 15, 2012

Used chix broth instead of the soup, added chix thighs, and made a thick gravy with leftover flour and broth, and added it to crock pot. Cooked for 4 hrs. Delicious

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Joli

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Middletown, New Jersey, USA

Reviewed: Jan. 22, 2012

Perfect thing to throw together on a day you know is going to be busy, or even later that night once you get home in the pan. (We didn't use a slow cooker!) Got two really thick Husker Chops and breaded them in whole wheat flour--pan fried lightly on each side until browned. Poured the soup in pan and let it simmer for almost 2-hours. Just the right amount of rice with a natural au jus (from the soup) for the pork. Served with a side of fresh brocolli.

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Allye001

Living In: Omaha, Nebraska, USA

Reviewed: Oct. 12, 2011

I like to make recipes according to the recipe first, then tweak as needed. I didn't have the soup recommended, so I did as others suggested and used cr. of mushroom. Added a little water, and some brown rice. My family loved it! The rice ended up a little soggy after being in so long, but not bad none-the-less.

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Reviewer:

Jean

Cooking Level: Expert

Home Town: Cambria, Wisconsin, USA

Living In: Pardeeville, Wisconsin, USA

Reviewed: Sep. 25, 2011

Brag worthy, succulent, amazing! This one is a keeper. I made this for my husband's work, as I cater lunch to them once a week. They were MORE than pleased. Some said it was the best Pork Chops they had EVER had! I changed the recipe a bit, simply due to the fact that I did not have all of the necessary ingredients. But, for the most part followed the recipe. I dredged the pork chops in seasoned flour (pepper, paprika, salt, garlic) then I browned them in olive oil and placed them in a greased (with pam) crock pot. Then I added 1 can of chicken with rice soup and 1 can of cream of mushroom soup (mixed with pepper and garlic). I cooked on low 8 hrs. I served the pork chops over wild rice and carrots. I topped the pork and rice with the "gravy" from the soup mixture in the crock pot. My husbands co-workers LOVED the gravy and stated they MUST have this meal again soon. Awesome recipe, and easy too! Will def. make again SOON! Thanks!

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