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Everyone will enjoy these fork-tender pork chops with a creamy, light gravy. Sue likes to serve hers with mashed potatoes and coleslaw or a salad. -Sue Bingham of Madisonville, Tennessee
Nutritional Facts 1 pork chop with about 1/4 cup gravy equals 305 calories, 14 g fat (3 g saturated fat), 57 mg cholesterol, 606 mg sodium, 18 g carbohydrate, 1 g fiber, 25 g protein.
Originally published as Slow Cooker Pork Chops in Simple & Delicious September/October 2008, p58
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Feb. 02, 2012 by ibadams
<p>Great recipes for picky eaters. Very tasty.</p>
Reviewed on Jan. 18, 2012 by Meghannm_24
I added extra spices and the flavor turned out great, however the meat was on the dry side.
Reviewed on Nov. 25, 2011 by Manderdz3
My husband gives it 5 stars and 2 thumbs up! The perfect pork chop! Yummy!
Reviewed on Nov. 14, 2011 by ntmcreed
We love this recipe. I add more of the seasonings than what it calls for & I also use the Watkins brand Chicken Broth which adds to the great flavor.
Reviewed on Nov. 02, 2011 by madblondtype
I am in total agreement with summer888. I will increase the seasonings next time. I did not have the ground mustard to add, so I put in some thyme instead. We also had it over some penne pasta which was a nice combination.
Reviewed on Oct. 19, 2011 by summer888
Solid recipe. Easy, with a basic flavor. Very tender. I might have to increase the seasonings to make it more interesting. We couldn't taste the mustard at all.
Reviewed on Sep. 20, 2011 by mican
This has become a staple at our house! Very tender pork and the gravy is great over mashed potatoes. Easy dinner.
Reviewed on Aug. 11, 2011 by gjretired
These were easy and tasty. If you had boneless chops and left them longer, they'd make a pork gravy you could serve over toast, potatoes or rice. Either way I'd double the gravy so there's more than just a a little to pour on the pork chops as shown in the picture.
Reviewed on Jul. 20, 2011 by TessaMB
Okay not great.
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