TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 6 servings


  • 1/2 cup all-purpose flour
  • 1-1/2 teaspoons ground mustard
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 6 boneless pork loin chops (5 ounces each)
  • 2 tablespoons canola oil
  • 1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
  • 1 medium onion, quartered
  • 1-1/2 teaspoons dried parsley flakes

Nutritional Facts

1 each: 283 calories, 14g fat (4g saturated fat), 70mg cholesterol, 467mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 29g protein.


  1. In a large resealable plastic bag, combine the flour, mustard, garlic salt and pepper. Add pork, a few pieces at a time, and shake to coat.
  2. In a large skillet, brown chops in oil on each side. Transfer to a 3-qt. slow cooker. Top with soup, onion and parsley. Cover and cook on low for 5-6 hours or until meat is tender. Yield: 6 servings.
Originally published as Old-Fashioned Pork Chops in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p74

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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a_otto User ID: 6219733 115526
Reviewed Jan. 18, 2014

"Not a fan...needs more flavor."

fabfoodie User ID: 7558986 175131
Reviewed Jan. 8, 2014

"will make again"

murphsandy User ID: 1233162 176845
Reviewed Aug. 20, 2012

"I only had 3 boneless loin chops at 8 oz. each which were 1 1/2 inches thick, so I used them. I made the recipe using all the other ingredients' measurements exactly as stated since the chops were so big (only have a 6 qt. crockpot which worked just fine). I did use garlic powder instead of garlic salt, so I had to add about 1/2 tsp. of salt. Didn't have time to use crockpot on low, so put on high for 4 hours. The chops were fork tender and quite tasty. Because of the rice in the soup, I didn't feel the need to add another starch, so served the chops with coleslaw and fresh sliced tomatoes out of our garden. A very nice dinner and this recipe is a keeper."

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