Chicken Fried Chops manage the seemingly impossible: the roasted flavors and crisp jacket of a pan-fried pork chop with juicy, cut-it-with-a-fork tenderness. Seasoned with earthy and slightly sour spices, browned to perfection, and slow-cooked in meaty cream of chicken soup, these chops invite you to savor every last bite. There's nothing quite so satisfying as coming home after a long day to find Chicken Fried Chops awaiting you, already hot and ready to serve. Pair with mashed potatoes and gravy and you have a magnificent meal!
Ingredients• 1/2 cup all-purpose flour • 2 teaspoons salt • 1 1/2 teaspoons ground mustard • 1/2 teaspoon garlic powder • 6 (3/4 inch thick) pork loin chops, trimmed • 2 tablespoons canola oil • 1/3 cup water • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted • salt, to taste • pepper, to taste • mashed potatoes, optional, for serving • gravy, optional, for serving • asparagus, optional, for serving
Combine the flour, salt, garlic powder, and mustard in a wide shallow bowl.
Add in the pork chops, turning to coat.
In a large skillet, heat the oil over medium-high heat on the stove-top.
Once the oil is hot enough, begin browning the meat in batches on both sides. This ensures the meat has a nice roasted flavor and a good texture from the crust when it's time to serve. Don't worry about cooking the meat all the way through at this stage.
Set the pork in a 5-quart slow cooker.
Then, combine the water and soup and pour the mixture over the top of the pork chops.
Cover and cook on low heat until the meat is tender, about 6-8 hours,
Optionally, you can thicken the pan juices for serving by heating them over medium heat and adding salt and pepper to taste.
Pair with mashed potatoes, gravy, and asparagus, and serve!