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Old-Fashioned Pork Chops Recipe
Old-Fashioned Pork Chops Recipe photo by Taste of Home
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 6 servings

Ingredients

  • 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 serving equals 283 calories, 14 g fat (4 g saturated fat), 70 mg cholesterol, 467 mg sodium, 9 g carbohydrate, 1 g fiber, 29 g protein.

Directions

  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

Nutritional Facts

1 serving equals 283 calories, 14 g fat (4 g saturated fat), 70 mg cholesterol, 467 mg sodium, 9 g carbohydrate, 1 g fiber, 29 g protein.

Light-Bodied Red Wine

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

Reviews for Old-Fashioned Pork Chops

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Jan. 18, 2014

Not a fan...needs more flavor.

MY REVIEW
Reviewed Jan. 8, 2014

will make again

MY REVIEW
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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