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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (193g) Recipe makes 6 servings |
||
| Calories 259 | ||
| Calories from Fat 136 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.2g | 23% | |
| Saturated Fat 5.2g | 25% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 78mg | 26% | |
| Sodium 487mg | 20% | |
| Potassium 469mg | 13% | |
| Total Carbohydrate 4.8g | 1% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.6g | ||
| Protein 24.5g | 49% | |
Ingredients
- 6 pork chops (can use boneless)
- 2 (6 ounce) cans chicken and rice soup (condensed)
- 1/2 small onion, sliced
- 2 stalks celery
- 1 teaspoon pepper
Directions
1
Trim fat from pork chops, coat in flour (I season with salt and pepper) and brown pork2
Layer pork chops in crock pot.3
Cover with sliced onions and celery.4
Pour soup over.5
Cook on low 5-6 hours.6
Can serve pork chops separately, but they are usually so tender that they fall apart into large pieces. We cook additional rice and serve the chops and sauce over it. Is a great combination between a stew, soup and meat!
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- Course > Main Dish > Stews
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- Preparation > Simple > 5 or Less Ingredients
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