Reviewed: Oct. 25, 2008

Excellent meal. A lot of prep work because of having to flour then fry chops before cooking is the crock pot. But, otherwise a great dish.

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Prodro

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Reviewed: Oct. 15, 2008

Loved this! I made 6 thick-cut bone-in chops. I did not coat them with egg and flour - simply seasoned them with salt, pepper, garlic powder, and paprika - then browned them in butter and olive oil. Mixed 1 can cream of mushroom and 1 can cream of chicken with 2 c. milk (wanted extra gravy). Put chops in crock pot, then sprinkled Lipton onion soup mix on top, then soup/milk mixture over. Cooked for 6 hours on low. Next time I'll trim the fat off the chops, as it made the gravy a little greasy. Gravy was very good, though. Served with rice and green beans. Even picky 15 y.o. loved it!!!

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4callmemommy

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 6, 2008

Delicious. I made slight changes. Instead of browning in shortening, I used 1 teaspoon butter & 2 tablespoons EVOO. Browned the chops (I did not use egg & flour) slightly. I sliced one large, Vidallia onion - put 1/2 into crockpot, chops on top, remaining onions. Mixed 1 can of cream of mushroom soup, 1 can cream of mushroom with garlic soup & one cup of milk, salt & pepper. Poured over chops & onions. Cooked on high for 4 hours. Wonderful gravy!!

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NavyMomX2

Cooking Level: Expert

Living In: Martinsville, Virginia, USA

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Reviewed: Oct. 2, 2008

Big hit at my house. I halved the milk and added 1 cup chicken broth along with an envelope of onion soup mix. Served over wild rice. Stupendous!

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ALEASTER

Cooking Level: Intermediate

Home Town: Morehead City, North Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 16, 2008

Finally, I made pork chops as good as my mother-in-law's! I love her but I was getting tired of hearing my family say my pork chops weren't as good as Grammy's. I followed the recipe but I cut it down for 4 pork chops. They were fork tender and the sauce was delicious over rice. Thank you Jennifer

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ChattyKathy

Cooking Level: Expert

Home Town: Bryan, Ohio, USA

Living In: Dublin, Ohio, USA

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Reviewed: Aug. 31, 2008

I did just as others have said. First Sautee onions and some mushrooms in pan. Set aside. In same pan add mushroom soup, only 1 cup milk, and packet of onion soup mix. Cook for about 5 minutes. Add everything into the crockpot and wala....a very, very delicious dinner. I added some chopped fresh parsley to plated pork. Follow these instructions and I gaurantee you'll love it!! Oh yeah, and this really only needs like 5-6 hours of cook time on low.

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Aug. 19, 2008

The BEST pork chops i have EVER had. AMAZING!!! this is my favorite recipe on this site, i think. and for once it really didn't need any alterations... although i did use olive oil instead of shortening. melt in your mouth incredible!

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Sra. B

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Aug. 1, 2008

I used boneless pork tenderloins, and I cooked it on low for 6 hours. The meat was falling apart it was so tender. This was a great recipe. Served it with mashed potatoes and green beans.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jul. 1, 2008

I can't believe how bland this recipe turned out. I read all reviews and thought I would surprise my wife with a great pork dish. I followed the directions exactly.

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Jim B.

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: St. Marys, Georgia, USA

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Reviewed: Jun. 11, 2008

This was really good but maybe a tad bit bland. It is a great recipe for thick pork chops that I can never cook on the stove/oven/grill just right (I always get them too dry). The slow cooker makes them VERY tender.

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teresand77

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 1, 2008

As some cooks suggested, I used boneless pork loin chops, light Catalina dressing and pineapple chunks, cooked on high for 4 hours in the slow cooker and then thickened the sauce with cornstarch. The meat was very tender and flavorful - everyone liked it served over brown rice. Will repeat and try the Russian dressing/apricot version. Thanks.

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Jmom

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Reviewed: May 24, 2008

This is by far my favorite recipe so far on this site! I make this at least twice a month. We always have left overs and I serve this over rice. Everyone I have ever cooked this for loves it!

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Karla

Cooking Level: Intermediate

Home Town: Hayden, Alabama, USA

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Reviewed: May 19, 2008

Loved this one!!

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menbryce

Cooking Level: Beginning

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Reviewed: Mar. 19, 2008

I make this often, and my whole family loves it! I follow the recipe except I add a can of mushrooms, or sometimes I throw in some carrots. Very good!

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chocolatelover76

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2008

My husband and son were not impressed, but I thought this recipe was great!! The best pork chop recipe I've found on this site so far!! I followed the recipe exactly.

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Mar. 9, 2008

I read a lot of the reviews before trying this one out and came out with the perfect dish. Trip fat off chops. Dip into flour then brown both sides in olive oil and place in bottom of slow cooker. Saute sliced onions and fresh mushroom and place over chops. Mix 2 cans mushroom soup, 1 can milk, and 1 package onion soup mix in the pan and mix well getting all the bits from the chops into the gravy. Pour over chops and cook on high for 4-5 hours. I used 6 boneless chops and this was a great amount of gravy. Served over rice of mashed potatoes...it's a keeper. Thanks for sharing all your reviews on this one.

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marie

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Reviewed: Feb. 13, 2008

Took others' advice and added dry onion soup mix, some beef broth, and used one can cream of mushroom and one can cream of chicken. The pork chops were fork tender and very tasty. Good comfort food on a cold winter night. I shredded the left over meat and added some broccoli florets and egg noodles to the gravy. It made a yummy pasta dish for lunch the next day.

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