Slow Cooker Pork Chops

Slow Cooker Pork Chops
The Alicia & Annie blog event for November is winding down, so I am rolling out a few more recipes for it. I posted about the yummy Pumpkin Cookies yesterday, today I’m blogging about Alene’s Pork Chops from Annie’s Recipes.

I did make a change from the recipe. it called for a can of chicken rice soup, I used french onion instead. I also added potatoes and carrots to the crock pot. Otherwise, I stuck to the recipe and it was VERY GOOD! Everyone enjoyed it including my 16 yr. old pork chop hating son! I will definitely make this recipe again.

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I also took what was left of the juice from the crockpot, added a little water and some cornstarch and warmed it on the stove, thickening it to a yummy gravy. :)

Alene’s Pork Chops
6-8 lean pork chops, 1 inch thick
1/2 c. flour
1 tbsp. salt
1-1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
1 (10 oz.) can chicken rice soup

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Mix dry ingredients. Dredge pork chops in mixture. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of chicken rice soup. Cover and cook 6-8 hours.

Yum! This smelled so good all day I couldn’t wait to eat it!


  1. Judy says

    Tell me about the pork chops — were they moist? I have the worst luck with pork chops because they’re always dry. And did you add just the soup concentrate or did you add the can of water to it? I don’t have a crockpot, but I’m thinking I could just cook them slow on the stove — and if you say they’re moist, I will try them.

  2. Annie says

    Sounds like a winner. I don’t have a crock pot either so I’m interesting in knowing if they would turn out good cooking them slowly on the stove top as well.

  3. Amanda says

    Judy and Annie – Crock pots don't produce "moist" meat results, but rather a "fall apart" type result. So I guess I would answer no to this question. HOWEVER, if you want to cook moist & juicy pork chops I can tell you how :) The best method I have ever found for moist, juicy chops is on the grill. And yes, I use my grill all winter!

    First I get the grill good and hot, then I sear both sides of the chops (I usually use 1/2" – 1" thick boneless, but bone-in works too) to form good grill marks and brown them on both sides. Next, move the chops to an area of the grill that has no direct heat. So if you are using a gas grill like me, turn off the center burners and leave the two outside burners on, place the chops in the center of the grill. For charcoal, before lighting, pile the charcoal to one side of the grill so that the other side is empty. After coals are lit and ready, sear over the side with the coals, then place the chops on the "empty" side after searing. Now, cover the grill and check the chops after a few minutes, turn chops over, close grill again. Do this a couple of times and then start checking for doneness. USE A MEAT THERMOMETER inserted into the center of the chop (from the side not the top). When the meat thermometer reads 160 degrees your pork chops are done and should be moist, tender and juicy. Serve right away.

    Dry pork chops are a result of too high of an internal temperature. You can try this on the stovetop too, the key is checking the temp.

    Blonde Duck and Debbie – Thank you!! :)

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