Chicken Lickin Good Pork Chops
Thick pork chops dredged in mustard-garlic seasoned flour, browned crispy, then slow-cooked in chicken and rice soup until fall-apart tender. Crockpot comfort at its easiest.
YIELD
6 servingsPREP
20 minCOOK
480 minREADY
500 minSometimes the simplest recipes are the ones that become family legends, and this five-ingredient slow cooker pork chop recipe is a prime example.
Inch-thick pork chops get dredged in flour spiked with dry mustard and garlic powder, browned until golden in a skillet, then dropped into the crockpot with a can of chicken and rice soup. Six to eight hours on low, and you’ve got pork so tender it barely needs a knife.
The soup turns into a savory, slightly thick gravy that’s made for spooning over mashed potatoes or rice.
Kitchen Tips
- Use thick-cut, bone-in chops for the best results; they hold up to the long cook time without drying out
- Don’t skip the browning step; that golden crust adds flavor and texture that you won’t get from just tossing raw chops in the pot
- Cream of chicken soup can stand in for the chicken and rice soup if that’s what you have on hand
- Add a splash of Worcestershire sauce to the soup before cooking for an extra layer of savory depth
Ingredients
Directions
Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder.
Brown in oil in large skillet.
Place browned pork chops in CrockPot.
Add can of soup.
Cover and cook on low 6 to 8 hours.
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