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Crock Pot Chops

from our own Vicky Hofkens

6-8 Lean Pork Chops (1 inch thick)

Mix dry ingredients in a plastic bag for shaking.
1/2 cup flour
1Tblsp. salt
1 ½ tsp. dry mustard
½ tsp. garlic powder

Add chops 1 at a time and shake to coat with flour mixture.
Brown chops in 2 Tblsp. oil.
Put them in the crock pot and cover with 1 can of chicken rice soup (we use Campbells)
Cover and cook on Low 6-8 hrs., High for 3 ½ hrs.
Chops are fork tender! Serve with mashed potatoes or big biscuits. Soup makes a great gravy. Add your favorite veggie (green beans) and fruit (applesauce) or a salad?


Make simple white sauce of
2 Tblsp. melted butter
1 1/2 Tblsp. flour
1 cup milk
1 tsp. salt

Blend flour in the melted butter and slowly heat, adding milk and stirring-so it doesn't get lumpy before it gets thick.
Brown 4 Pork Chops (salt and peppered) in 1Tblsp. shortening (keep liquid in pan for later).

Put 4 med. potatoes, sliced, and
1/2 onion, grated or thinnly sliced into a crock pot.

Gently mix in white sauce.

Place the Pork chops on top. Add enough water to juice in fry pan to clean out drippings and pour some(to coat) on top of chops for added flavor.

Cook on High for 3 ½ hrs., or 6-8 hrs. on Low

Serve with applesauce and pickled beets or your favorite veggie. Pickled beets add some color and are delicious with this dish.

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