- 3/4 cup all-purpose flour, divided
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic pepper blend
- 1/4 teaspoon seasoned salt
- 4 boneless pork loin chops (4 ounces each)
- 2 tablespoons canola oil
- 1 can (14-1/2 ounces) chicken broth
- In a large resealable plastic bag, combine 1/2 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides.
- Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender.
- Remove pork to a serving plate and keep warm. Whisk cooking liquid until smooth; serve with pork. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Slow Cooker Pork Chops
"I've made this twice in the last week! It's so easy to make. The only changes I made were that I used 1/4 cup of the leftover seasoned flour whisked into the broth to give it extra flavor. I also didn't have garlic pepper so I used 1/2 tsp garlic powder and 1/4 tsp pepper. Make sure to use thick cut pork loin chops otherwise I can see how it might turn out dry."
"Easy to make, but there wasn't a lot of flavor. Also, be careful not to over cook it. Mine was a little dry after cooking for only 3 hours."
"These pork chops are super tender and delicious. I added a little extra seasonings and mixed in the leftover seasoned flour with the broth. I also added some cold water when the pork chops were removed to thin out the gravy. Real comfort food served with mashed potatoes and green beans."
"This was a very tasty pork chop recipe. I made this tonight for some friends while we are vacationing in SW Florida. They loved it, as did I. The pork came out amazingly tender. The changes I made were to saute a sliced yellow onion and shiitaki mushrooms in another pan while the chops were browning in another skillet. After placing the chops in the slow cooker, I combined the sauteed onions and mushrooms in with the flour and broth mixture and poured that over the top of the chops. I then sprinkled some dried thyme over the whole thing. The next time I make this, I will use the broth to scrape the drippings from the chop pan to give it even more flavor. This recipe is a definite keeper!"
"I used this recipe as a base & changed it quite a bit. First, I sauteed chopped onions & celery & placed in bottom of crock pot. Instead of using the seasonings listed, I used several of my favorite herbs in the flour mixture to give it more flavor. As a diabetic (carb) sub, I used Milled Golden Flax Seed instead of flour. (My unsuspecting husband didn't notice) Then using the seasoned flax left from the breading for the chops, stirred it into the liquid in the browning pan, whisked in chicken broth until a good consistency, & poured it over the chops in the crock pot. Then continued cooking as instructed. They were tender, had tasty flavor, & had a nice gravy to pour over the finished chops."
"I usually don't have very good luck with making pork chops that come out tender but this recipe was certainly worth the try. The pork loin chops turned out very, very tender. The only thing I did different was rub the chops with Penzey's pork chop seasoning before flouring and browning them. When they were done I whisked a bit of corn starch and water into the liquid and made a nice gravy. These were absolutely perfect. Thank you so much for a great recipe that we will put on our rotation."
"we liked this very much ."
"While the pork chops did turn out nice and tender, we did not care for the flavor whatsoever. I followed the recipe exactly as written and it was very bland. They smelled better when I was browning them in the skillet."
"My husband and I enjoyed this very much. I followed the directions, although I only used 2 pork chops. I made the full recipe of sauce. All was delicious, comfort food supreme! I served it with rice pilaf and it was very tasty. This one's a keeper."