Pork Chops to Live For

Pork Chops to Live For

399
Jennifer 0

"My mom used to make this all the time and it has always been one of my favorites. The best part is you can mix it up in a few minutes in the morning and forget about it for the rest of the day. You may add an additional can of soup if you want more gravy."

Ingredients 5 h 15 m {{adjustedServings}} servings 494 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1182 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Melt shortening in a large skillet over medium-high heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides.
  2. Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions.
  3. Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.
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Reviews 399

  1. 545 Ratings

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DIANE73162
2/10/2004

I changed some things too. I have a 7 qt. slow cooker, and I wanted to make 5 pork chops. I didn't use any eggs or milk. I simply mixed flour, garlic powder, salt and peper together and just floured the porkchops with that mixture, no eggs. Then I browned them in the shortening. While they were browning, I dumped 2 cans of cream of mushroom soup, 1 can of cream of chicken, 1 can of beef broth, 1 envelope of onion soup mix, and two 4 oz. cans of mushrooms in the slow cooker, and mixed it all up. After the porkchops were done browning (about 4 min. on each side), I added them to the slow cooker and covered them with the soup mixture, and let them cook for 5 hours on high. They were so tender and the taste was out of this world, the aroma filled the house. There were no extra spices needed. I served them with mashed potatos and corn. My kids loved them! I will definately make this again and again!

LAUREN908
11/10/2003

We LOVE this dish, I have made it many times. Before I started I read over all the reviews and this is what I can up with after all the suggestions. Omit the egg and flour process, just lightly brown pork chops in pan (I use pork tenderlion, sliced thin) Then slice 1 onion, 1red bell pepper and 1 pkg mushrooms, chop 4 cloves garlic and saute all of it in pan with little olive oil. Season with salt, pepper, season all, and little sage. Use 1 can cream mushroom and 1 can cream chicken, with the 2 cups milk. Serve over rice. Turns out perfect and my family loves the gravy over the rice. In fact I am making this tonight!!

J Miller
8/8/2007

My husband and I love this recipe! I have made this quite a few times and always make it the way one of the other reviewers suggested: "I didn't use any eggs or milk. I simply mixed flour, garlic powder, salt and peper together and just floured the porkchops with that mixture, no eggs. Then I browned them in the shortening. While they were browning, I dumped 2 cans of cream of mushroom soup, 1 can of cream of chicken, 1 can of beef broth, 1 envelope of onion soup mix, and two 4 oz. cans of mushrooms in the slow cooker, and mixed it all up. After the porkchops were done browning (about 4 min. on each side), I added them to the slow cooker and covered them with the soup mixture, and let them cook for 5 hours on high." I also made mine with potatoes. Just scrub, cube, and toss them into your crockpot along with everything else. The potatoes turn out perfect every time!!