Slow Cooker Pork Chops
Total TimePrep: 15 min. Cook: 2 hours
- 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.
Nutrition Facts1 pork chop: 279 calories, 14g fat (3g saturated fat), 57mg cholesterol, 606mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.
May 14, 2018
Ive Rated this 4 stars bc it’s a solid basic recipe; the method makes for nice, tender, pork chops. It’s not a dump meal, so be prepared for some prep time, and don’t skip browning the chops, because it’s a very important step. I do have to agree with the others who say it’s pretty bland, as written, though. The second time I made this recipe, i took the other reviews into consideration...so I used salt and pepper to directly season the chops, and I doubled the seasonings (season salt, mustard, garlic pepper) in the flour dredge-which makes for tastier chops AND gravy. Another hint...I slice maybe 1/3 to 1/2 of a small onion and place the the rings in the bottom of the crockpot, before I put the browned pork chops in. The onion adds a nice, mild flavor. Also, depending on my mood, I will sub out about 1/4c to 1/3c of the 14.5oz broth with sherry or white wine, whatever I have on hand. It adds a depth of flavor that’s nice, on occasion, especially if you’re serving company, but it’s still great if you skip the wine. I make this with garlic mashed potatoes and a green veggie, and the gravy is perfect with the potatoes, although in a pinch, rice will work too. Although I’ve made this my own to a large extent, the basic ingredients and methods are fantastic. Amp it up and bit and you’ve got a 5-Star dish!
May 2, 2018
Chops were very tender and flavorful! I made my gravy a little different from the recipe. I melted some butter in a skillet and added my flour and cooked it a few minutes then slowly stirred in broth and cooked until thickened. Gravy was very tasty. This is a recipe I will make often!
Mar 8, 2018
Added garlic, thought it needed more flavor.
Feb 25, 2018
Feb 13, 2018
This recipe was very easy and quick to put together. The Pork Chops were tender and the flavoring was excellent. The only change I made was adding lemon pepper seasoning and garlic powder to the flower mixture.
Feb 5, 2018
The chops were tender but not fork tender. I seasoned the chops and flour to our liking, made a roux with the pan drippings, leftover flour and broth and added the gravy to the slow cooker with the meat since people complained about 'no flavor'. Easy and fast to put together.
Jan 8, 2018
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.
Nov 2, 2017
This was a big hit in our family.
Sep 26, 2017
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.
Jun 30, 2017
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.
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