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Pork Chops to Live For
SUBMITTED BY:
Jennifer
"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."
RECIPE RATING:
Read Reviews
(192)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
5 Hrs
READY IN
5 Hrs 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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.
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REVIEWS
Reviewed on Feb. 10, 2004 by
DIANE73162
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DIANE73162
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!
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19 users found this review helpful
I changed some things too. I have a 7 qt. slow cooker, and I wanted to make 5 pork chops. I...
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Reviewed on Jan. 16, 2005 by gail
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gail
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.
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14 users found this review helpful
OK: Here's my take on this recipe. Salt & pepper the chops before dredging them in flour. ...
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Reviewed on Mar. 15, 2005 by LIVE4FOOD
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LIVE4FOOD
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 :)
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13 users found this review helpful
This tasted really good! The only thing I added was a packet of onion soup mix, but I would...
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Reviewed on Jul. 23, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Jul. 23, 2003
I made a couple of changes. I quickly seared the chops without the breading, used three cans of low salt cream of mushroom soup to offset the package of dried onion soup mix I added, along with some black pepper and garlic powder and I eliminated the milk. It made a wonderful and very tasty gravy and the chops were so tender!
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11 users found this review helpful
I made a couple of changes. I quickly seared the chops without the breading, used three cans...
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Reviewed on Aug. 8, 2007 by
J Miller
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J Miller
Aug. 8, 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!!
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10 users found this review helpful
My husband and I love this recipe! I have made this quite a few times and always make it the...
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Reviewed on Feb. 15, 2005 by
sweetaddiction
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sweetaddiction
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.
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8 users found this review helpful
This was pretty good and very easy. I made some changes to make it a healthier meal: I used...
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Reviewed on Nov. 10, 2003 by LAUREN908
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LAUREN908
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!!
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8 users found this review helpful
We LOVE this dish, I have made it many times. Before I started I read over all the reviews and...
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Reviewed on Mar. 14, 2006 by Ms. Mother Earth
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Ms. Mother Earth
Mar. 14, 2006
With the appropriate "tweeking" this is definitely a "5". I shop "on sale", and found sirloin and rib chops, bone in, for $.89 a lb. I used 11 of them (I have 6 stepdaughters, 2 sets of twins!) Cut off excess fat, sprinkled with seasoned salt and pepper, dredged in 1/2 flour & 1/2 italian bread crumbs. Browned on MedHi in butter flavored shortening. Layered in lg. crock pot with slivers of onion in between. (1/2 lg white onion) 3 cans cream of mushroom soup, 2 c. milk, 1 c. cooking sherry, packet of pork gravy,8 oz. canned mushroom in pan with dripping until blended. Poured over chops, cooked on low 5 hours,removed chops and took off bone. Return meat to pot for another hour on high. Served over rice. EXCELLENT! Loved the previous reviews,.
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7 users found this review helpful
With the appropriate "tweeking" this is definitely a "5". I shop "on sale", and found sirloin...
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Reviewed on Nov. 25, 2002 by DEBBIE BACKRAK
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DEBBIE BACKRAK
Nov. 25, 2002
I took a few of the other veiwers recommendations and omitted the flour, browned the onions with the porkchops and added sage and thyme to the soup mixture. Instead of milk, I substituted 1 can of french onion soup and a 1/2 cup of wine. My family loved it! Thanks for a great recipe!
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7 users found this review helpful
I took a few of the other veiwers recommendations and omitted the flour, browned the onions...
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Reviewed on Sep. 18, 2007 by
cookiequeen
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cookiequeen
Sep. 18, 2007
Great recipe. I did modify slightly..I added a clove or two of garlic, used one can of cream of mushroom soup and one can of golden mushroom soup. I used evaporated milk instead of regular and added in some broth for some extra flavor. I didn't have an onion(go figure) so I remembered a reviewer who added in a packet of onion soup mix..so that's what I did. I needed this to be a meal so I did add in baby red potatoes cut in half..and after 9 hours everything was PERFECT texture and taste. Great share!
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6 users found this review helpful
Great recipe. I did modify slightly..I added a clove or two of garlic, used one can of cream...
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