Wednesday, June 8, 2011

Slow Cooker Chicken-Fried Pork Chops

This particular recipe calls for a can of condensed cream of chicken soup. Condensed soups are often frowned upon in bloggy land as being unhealthy.  I personally always flinch looking at the ingredient and nutritional information on the can. I typically use Campbell’s Healthy Request line but I plan to try this recipe to make my own homemade version.

If you are pressed for time, just dredge the pork chops in the flour mixture and place directly into the slow cooker. I served this with Roasted Brussels Sprouts and mashed potatoes. 

Slow Cooker Chicken-Fried Pork Chops
recipe courtesy of Taste of Home

½ cup all-purpose flour
2 teaspoons salt
1 ½ teaspoons ground mustard
½ teaspoon garlic powder
1 teaspoon dried sage
6 pork loin chops (¾ inch thick), trimmed
2 tablespoons vegetable oil
1 (10.75 ounce) can condensed cream of chicken soup 
1/3 cup water

In a shallow bowl, combine flour, salt, mustard, garlic powder, and dried sage; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over chops.

Cover and cook on low for 6-8 hours or until meat is tender. Thicken pan juices and serve with the pork chops.