These pork chops are so flavorful and tender. The gravy is great on mashed potatoes (I’ll share that recipe tomorrow). This is a crockpot recipe, but there’s a bit more work involved in prepping the meat for slow cooking. Normally, I don’t like recipes that call for browning the meat before cooking, but in this case the result is worth it. You want to get that golden crispness on the chops. The little bits of crispies that get left in the pan are cooked into the gravy, making it especially yummy.
Here’s what you’ll need:
Chicken-Fried Chops in the Slow Cooker
Ingredients
- 6 pork chops boneless or with bones
- 1/2 cup flour
- 2 tsp. salt
- 1 1/2 tsp. ground mustard
- 1/2 tsp. garlic powder
- oil for frying chops
- 1 can cream of chicken soup
- 1/3 cup water
Instructions
- Mix the flour, salt, ground mustard and garlic powder together.
- Dredge the chops in the flour mixture and fry in a skillet. You don’t need to cook them all the way, just get them browned.
- Put the chops in the slow cooker.
- Mix the soup and water together. Pour into the hot skillet, stirring to pick up all the little crispy pieces left by the chops.
- Pour the gravy over the top of the chops in the slow cooker.
- Cook on high for 5-6 hours or low for 7-8 hours.
- 6 pork chops (boneless or with bones)
- 1/2 cup flour
- 2 tsp. salt
- 1 1/2 tsp. ground mustard
- 1/2 tsp. garlic powder
- oil for frying chops
- 1 can cream of chicken soup
- 1/3 cup water
Mix the flour, salt, ground mustard and garlic powder together. Dredge the chops in the flour mixture and fry in a skillet. You don’t need to cook them all the way, just get them browned. Put the chops in the slow cooker.
Mix the soup and water together. Pour into the hot skillet, stirring to pick up all the little crispy pieces left by the chops. Pour the gravy over the top of the chops in the slow cooker. Cook on low for 6-8 hours.
This sounds great we are having pork chops for dinner tonight. I’m going to try this today.
Cool! That answers my questions of what to do with my pork chops tonight!
These look great, but I have one question. I am severely allergic to chicken. Is there any substitute for the cream of chicken soup? Would cream of celery work? I would love to try this!
Tammi, I think cream of celery or cream of mushroom would work fine.
I’m trying to figure out what I can use instead of cream of chicken soup. I’m trying to stay away from soy. Any ideas for me. These look delicious!
Jana, I think you could easily do it without the cream soup and it probably will taste better too. After you take the pork chops from the pan, add 3 Tbs. butter. Stir in 3 Tbs of flour. cook that for a minute. Then gradually whisk in 2 cups of milk or chicken broth or maybe even a combo of those. Cook and stir till it’s hot, bubbly and thickened. Pour over the chops in the crockpot. You’ll have more gravy, which isn’t a bad thing.
Pork chop soup and put a little vegetable. Then add a line very tasty noodles.
I love this idea! Thanks for posting the homemade gravy recipe. I won’t use canned cream soups, but I hate missing out on a recipe like this.
Yum! Sounds delicious and pretty easy even though you have to brown them first.
Just wanted to let you know that I tried this recipe substituting cream of celery soup for the cream of chicken soup because of a food allergy. It was great! The chops were so tender that they were falling apart as I took them out of the slow cooker. Everyone loved them! Thanks for a great recipe!
I made this last night and it was a hit with both my husband and myself! My husband thought the leftovers were great for his lunch today too. I really like your site and have enjoyed making many of your recipes. Thanks!
So wonderful! I doubled the recipe and used your suggestion for a homemade gravy instead of the canned. This was a huge hit with everyone, from my picky 8-year-old niece to the adults at the table.
The gravy separated a little after so many hours of simmering in the slow cooker, so I made it look prettier with an immersion blender before serving. Delicious!
this recipe looks amazing and simple. i will be adding this to my meal plan this week! thankyou for another great recipe.
This looks amazing but what if you dont use the ground mustard? My son is allergic to it so would I be able to make it without it or substitute it with something else? Thanks in advance! 🙂
Charlene, you can leave out the ground mustard.
Thank you!
What can be substituted for the ground mustard?
I’m not sure what would be a substitute, but you could leave it out.
I am a diabetic, therefore carbs are bad for us. Could I use coconut flour instead, and if yes, how much would you recommend?
I’ve never used coconut flour, so I’m not sure.
Any suggestions for converting to Instant Pot? I can brown the chops in the pot before cooking, but I’m thinking I would need more liquid for it to properly come to pressure. Thank you!
I’m not sure there’s enough liquid in the recipe. You’d have to brown the chops, add quite a bit of water, set the cook time, then do the gravy. It would end up a bit different but could be done I suppose. We would love to know how it turns out if you try it!
I’ve been making your slow-cooked pork chops for years and wanted to leave a comment. They are so delicious, 5 stars from this household of 8! Sometimes we carefully take each chop out and then mix up the gravy and pour over them, sometimes we shred them in the crockpot with the gravy and mix it all up; both ways it is delicious! Even our picky eaters always ask for more. We use your gravy recipe I found in one of the comments here instead of just the canned soup – perfection! Easy meal, and the leftovers are just as yummy days later. Thank you for so many great recipes!