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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (146g) Recipe makes 6 servings |
||
| Calories 362 | ||
| Calories from Fat 229 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.5g | 39% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 10.3g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 71mg | 23% | |
| Sodium 774mg | 32% | |
| Potassium 335mg | 9% | |
| Total Carbohydrate 11.3g | 3% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.2g | ||
| Protein 20.7g | 41% | |
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"Chicken Lickin' Good" Pork Chops
By: Chuck in Killbuck
Jun 6, 2003
Here's and old standby I enjoy from time to time. It's from an old newspaper clipping I cut out years ago. Very tasty.
SERVES 6 -8
Ingredients
- 6-8 lean pork chops, 1 inch thick
- 1/2 cup flour
- 1 teaspoon salt
- 1 1/2 teaspoons dry mustard
- 1/2 teaspoon garlic powder
- 2 tablespoons oil
- 1 can chicken rice soup, undiluted
Directions
1
Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder.2
Brown in oil in a large skillet.3
Place browned pork chops in a crock pot.4
Add the can of soup, undiluted.5
Cover and cook on low for 6-8 hours (or high for 3 1/2 hours).
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Featured Reviews for This Recipe
From: ~Srb~
On Sep 17, 2008
I used 6 boneless chops on the high setting for 3.5 hours. The family loved it. Truly an easy, tasty, "set-it-and-forget-it" recipe. Thanks, Chuck!
From: Potluck
On Jan 24, 2008
We just ate these for dinner this evening,with spicy roasted green beans and cheesy corn muffins..I made 4 chops otherwise followed the recipe...When the chops were fork tender, I added 1/3 cup chicken broth and 1/3 cup long grain raw rice.And fresh ground black pepper over the chops...The flavor was wonderful and the chops were so tender..My DH said to make more rice next time so I will use 1 cup of broth and rice next time..I will be making this often.Thank U for this great recipe..
From: Michelle S.
On Jun 19, 2003
I made this for dinner tonight and the chops were tasty and fork tender! If you are salt sensitive (I am not) I would cut back on the salt and look for low sodium soup. I couldn't resist adding a half cup of white wine and thicken the juices. This was excellent served with rice and chive buttered fresh carrots. For a simple meal that is hardy this is just the ticket!
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