Chicken-Fried Chops
It takes only a few minutes to brown the meat before assembling these chicken-fried pork chops. They simmer all day in a flavorful sauce until they're tender. —Connie Slocum, Brunswick, Georgia
Chicken-Fried Pork Chop Tips
Do you wash pork chops before cooking them?
No! Washing pork (and other meats) can lead to cross-contamination of kitchen surfaces. Instead, gently pat the pork dry with a paper towel before cooking.Why are my chicken-fried pork chops tough?
Tough pork chops are usually a result of overcooking. Invest in a meat thermometer and pull them from the heat just before the internal temp is 145°. Residual heat while resting will continue to cook them all the way through. Check out this handy temperature guide for perfectly cooked meats.?What should I serve with chicken-fried pork chops?
?You can serve many things with chicken-fried pork chops, including mashed potatoes and green beans.Research contributed by Rashanda Cobbins, Taste of Home Food Editor
Ingredients
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1-1/2 teaspoons ground mustard
- 1/2 teaspoon garlic powder
- 6 pork loin chops (3/4 inch thick), trimmed
- 2 tablespoons canola oil
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/3 cup water
Directions
-
1In a shallow bowl, combine flour, salt, mustard and garlic powder; add pork chops and turn to coat. In a large skillet, heat oil over medium-high heat; brown meat on both sides in batches. Place in a 5-qt. slow cooker. Combine soup and water; pour over chops. Cover and cook on low until meat is tender, 6-8 hours. If desired, thicken pan juices and serve with the pork chops.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
