Old-Fashioned Pork Chops
—Loy Acerra Crane, Jackson, Tennessee
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
Reviews
Not a fan...needs more flavor.
will make again
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.