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READY IN 5+ hrs

Pork Chops to Live For

Read Reviews (380)

"My mom used to make this all the time and it has always been one of my favorites. The best part is you can mix it up in a few minutes in the morning and forget about it for the rest of the day. You may add an additional can of soup if you want more gravy." — Jennifer

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

2 tablespoons shortening
4 pork chops
1 egg, beaten
1/2 cup all-purpose flour

1 large onion, sliced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups milk

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Directions

Melt shortening in a large skillet over medium-high heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides.
Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions.
Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.

Kitchen-Friendly View

PREP 15 mins
COOK 5 hrs
READY IN 5 hrs 15 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review

Feb 10, 2004

I changed some things too. I have a 7 qt. slow cooker, and I wanted to make 5 pork chops. I didn't use any eggs or milk. I simply mixed flour, garlic powder, salt and peper together and just floured the porkchops with that mixture, no eggs. Then I browned them in the shortening. While they were browning, I dumped 2 cans of cream of mushroom soup, 1 can of cream of chicken, 1 can of beef broth, 1 envelope of onion soup mix, and two 4 oz. cans of mushrooms in the slow cooker, and mixed it all up. After the porkchops were done browning (about 4 min. on each side), I added them to the slow cooker and covered them with the soup mixture, and let them cook for 5 hours on high. They were so tender and the taste was out of this world, the aroma filled the house. There were no extra spices needed. I served them with mashed potatos and corn. My kids loved them! I will definately make this again and again!

—DIANE73162

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Most Helpful Critical Review

Aug 29, 2011

These were good but too heavy - I think next time I will use less soup.

—SharonNJ

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512 Ratings

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Nov 10, 2003

We LOVE this dish, I have made it many times. Before I started I read over all the reviews and this is what I can up with after all the suggestions. Omit the egg and flour process, just lightly brown pork chops in pan (I use pork tenderlion, sliced thin) Then slice 1 onion, 1red bell pepper and 1 pkg mushrooms, chop 4 cloves garlic and saute all of it in pan with little olive oil. Season with salt, pepper, season all, and little sage. Use 1 can cream mushroom and 1 can cream chicken, with the 2 cups milk. Serve over rice. Turns out perfect and my family loves the gravy over the rice. In fact I am making this tonight!!

—LAUREN908

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Aug 08, 2007

My husband and I love this recipe! I have made this quite a few times and always make it the way one of the other reviewers suggested: "I didn't use any eggs or milk. I simply mixed flour, garlic powder, salt and peper together and just floured the porkchops with that mixture, no eggs. Then I browned them in the shortening. While they were browning, I dumped 2 cans of cream of mushroom soup, 1 can of cream of chicken, 1 can of beef broth, 1 envelope of onion soup mix, and two 4 oz. cans of mushrooms in the slow cooker, and mixed it all up. After the porkchops were done browning (about 4 min. on each side), I added them to the slow cooker and covered them with the soup mixture, and let them cook for 5 hours on high." I also made mine with potatoes. Just scrub, cube, and toss them into your crockpot along with everything else. The potatoes turn out perfect every time!!

—J Miller

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Jan 16, 2005

OK: Here's my take on this recipe. Salt & pepper the chops before dredging them in flour. No egg necessary. After browning, put in slow cooker. To drippings in pan, saute 12 oz. sliced, fresh mushrooms. Then add 1 can of cream of mushroom soup, 1-1/2 cans of milk, then 1 packet of onion soup mix. Mix ingredients and bring to boil, then add to slow cooker. I used six thick, boneless chops and had more than enough gravy. Fork tender, no need for a knife.

—gail

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Apr 27, 2009

Good as is. I can't get over the way you all just change the recipe completely and then rate it!!!! Why don't you just post your own recipe? I love the recipes on this site but that is one thing that bothers me! I call it "recipe bashing!"

—Roseann

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Mar 15, 2005

This tasted really good! The only thing I added was a packet of onion soup mix, but I would change a couple of things based on texture and visual appearance. I found that the egg and flour coating gave the chops kind of a slimy "skin" - next time I'll just season the chops and brown them without the dredging step. Also, instead of slicing I would chop the onion.....the slices in the gravy looked a little too worm like for me :)

—LIVE4FOOD

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Feb 15, 2005

This was pretty good and very easy. I made some changes to make it a healthier meal: I used thick, boneless pork chops, skipped the whole dredging/frying part, I used the 98% fat free soup, 2 cans of evaporated skim milk and added other seasonings. The meat was so tender! I will definitely make this again.

—sweetaddiction

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Nutrition

Calories
494 kcal
25%

Carbohydrates
31.6 g
10%

Cholesterol
128 mg
43%

Fat
24.7 g
38%

Fiber
0.9 g
4%

Protein
35.1 g
70%

Sodium
1182 mg
47%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Chops to Live For

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 494
Calories from Fat: 223

% Daily Value *
Total Fat 24.7g 38 %
Saturated Fat 7.5g 38 %
Cholesterol 128mg 43 %
Sodium 1182mg 47 %
Potassium 704mg 20 %
Total Carbohydrates 31.6g 10 %
Dietary Fiber 0.9g 4 %
Protein 35.1g 70 %
Sugars 9.8g
Vitamin A 7 %
Vitamin C 4 %
Calcium 23 %
Iron 33 %
Thiamin 104 %
Niacin 122 %
Vitamin B6 48 %
Magnesium 19 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.