Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (10.75 ounce) cans
condensed cream of mushroom soup
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!
These were good but too heavy - I think next time I will use less soup.
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!!
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!!
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!"
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.
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 :)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Chops to Live For
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 223
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make tasty, tender chops slowly cooked in a flavorful sauce.
Making these pork chops is so easy, you won’t believe how rich they taste.
See how to make a quick brine for juicy, juicy pork chops.