- 1/2 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 1/4 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. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender.
- Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened. Yield: 4 servings.
Reviews forSlow Cooker Pork Chops
"Added garlic, thought it needed more flavor."
"I thought this was a very good recipe. I put salt and pepper directly on the pork shops and than added the flour and mustard mixture. I put fresh garlic with the oil in a cast iron skillet and seared the pork chops. I thought the gravy was fine, I only added about half the flour mixture, so that could have made it more flavorful. The salad and sweet potatoes were a good idea for sides, compliments the meal well."
"This was a big hit in our family."
"I'm only giving this two stars because the pork chops were tender. I followed the recipe exactly but these turned out flavorless. I added salt, pepper and onion powder when I made the juices into a gravy and it still wasn't all that flavorful."
"Great recipe but I gave it an elevated twist by substituting truffle salt and herbs de province in place of seasoned salt. Yum!!!!!! I served it over jasmine rice and it was to die for. It is a keeper."
"I have found that boneless pork loin can over cook quickly and become dry and when cool, tough (to me it's like chicken breast which do the same). pork is my favorite meat so I changed the type of pork used immediately, and although pork loin, I used pork loin chops (with bone). It was very tasty. I would think you could even use a rolled pork butt and cook til the temp is 145 - 150 degrees. You may need to make more sauce/gravy. The suggested 'done' temp for pork has been lowered from 180 to 145- 150 and I find this helps a lot with the dryness of the meat not to mention the flavor!"
"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."