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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4 users found this review helpful

Reviewer:

Blueberry

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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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9 users found this review helpful

Reviewer:

Yolanda

Cooking Level: Intermediate

Home Town: Peralta, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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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2 users found this review helpful

Reviewer:

AUTUMNJOY

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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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3 users found this review helpful

Reviewer:

myphillycheesecake

Reviewed: Nov. 10, 2008

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

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4 users found this review helpful

Reviewer:

jimmysmom

Cooking Level: Expert

Home Town: Mchenry, Illinois, USA

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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5 users found this review helpful

Reviewer:

Ingrid Alma

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: La Pine, Oregon, USA

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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6 users found this review helpful

Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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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Reviewer:

Mrs. Tabitha

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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Reviewer:

JULIELEFLORE

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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2 users found this review helpful