Pork Chops a la Slow Cooker

Pork Chops a la Slow Cooker

JCARRIER

"Tender and succulent pork chops coated with spices and browned, then slow cooked in a chicken and mustard sauce."
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Ingredients

8 h 30 m servings 267 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 825 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. In a pie plate or shallow dish, mix flour, dry mustard, and seasoned salt. Trim fat from pork chops.
  2. Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.
  3. Place in chops into a slow cooker, and pour the chicken and rice soup over them. Cover, and cook on Low about 8 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Reviews

Read all reviews 197
  1. 257 Ratings

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Most helpful positive review

I have had this recipe for over 30 years and make it exactly as it is given here. It is not only a family favorite but a good and easy meal to fix for company. Everyone always asks for the recip...

Most helpful critical review

This was good. I used thin pork chops, and they turned out very tender. The only thing I didn't like was the overwhelming soup taste. It tasted like pork chops that had been sitting in chicken...

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I have had this recipe for over 30 years and make it exactly as it is given here. It is not only a family favorite but a good and easy meal to fix for company. Everyone always asks for the recip...

I think many of the people who had unfavorable remarks are using the wrong soup. The recipe does not call for a "cream" soup. The chicken w/rice is more of a condensed broth. If you don't lik...

I added a can of Cream of Aspargus soup and 1/4 c. raw rice (1/2 c. water), paprika and onion powder. Meat was tender in less than 4 hours. Eight hours is WAY too long for any cut.

I definitely altered this recipe a bit. I preferred cream of mushroom soup to give it a thicker gravy and also added a package of dried onion soup mix. Very tender and tasty.

This was good. I used thin pork chops, and they turned out very tender. The only thing I didn't like was the overwhelming soup taste. It tasted like pork chops that had been sitting in chicken...

Absolutely beautiful! I used Campell's cream of dijon soup, which went really well with the dry mustard. Throw in some carrots an hour before serving and it's a beautiful meal.

After tweaking this basic recipe, I created pork chops that suit our tastes perfectly. First I seasoned the chops with seasoned salt, pepper, and garlic powder. Then I rolled the chops in flour ...

This a great recipe!!! The pork chops just melted in our mouths. My husband loved it. I used cream of chicken instead of chicken and rice soup and it turned out yummy.

Everyone in my family loved this recipe! The chops came out tender and delicious, I added a 1/2 cup of water to the chicken and rice soup and also added some baby carrots the last hour of cookin...

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