Chicken-Lickin' Good Pork Chops
Submitted by ripster
Flour-dredged pork chops seasoned with garlic, browned golden, then slow-cooked in chicken and rice soup for 6 to 8 hours. Set it, forget it, and come home to fork-tender chops.
YIELD
4 servingsPREP
10 minCOOK
7 hrsREADY
1 hrsIf you own a crockpot and a can of chicken and rice soup, you’re about ten minutes of prep away from one of the most hands-off dinners ever.
Thick pork chops get a quick coating of seasoned flour, a fast sear in a hot skillet, and then straight into the slow cooker. The soup does double duty as both braising liquid and built-in gravy.
Hours later, the meat is so tender it practically falls apart when you look at it.
This is the recipe you make on a Monday morning and feel like a genius by dinnertime.
Pro Tips
- Bone-in, inch-thick chops stand up best to the long cooking time; thin chops can overcook and turn stringy
- Get a solid golden-brown crust during the skillet step since that sear locks in flavor the slow cooker alone can’t deliver
- Serve over egg noodles or mashed potatoes to make the most of the soup-turned-gravy
Ingredients
Directions
Dredge pork chops in mixture of flour, salt, and garlic powder.
Brown in oil in large skillet.
Place browned pork chops in crockpot. Add can of soup.
Cover and cook on LOW for 6 to 8 hours.
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