1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
1 medium onion, quartered
1-1/2 teaspoons dried parsley flakes
Directions
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.
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.
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Average Rating:
a_otto
Jan 18, 2014
Not a fan...needs more flavor.
fabfoodie
Jan 8, 2014
will make again
murphsandy
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.
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.