Samantha Nicole 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 (3/4-1-inch-thick) pork loin chops, trimmed
- 2 tablespoons canola oil
- 1/3 cup water
- 1 (10.75-ounce) can condensed cream of chicken soup
- gravy, optional, to taste, cooked and warm, for serving
- asparagus, optional, to taste, cooked and warm, for serving
Directions
Step 1 -Combine the flour, the salt, the garlic powder, and the mustard in a wide shallow bowl.
Step 2 -Add the pork chops, turning to coat completely.
Step 3 -In a large skillet, heat the oil over medium-high heat.
Step 4 -Once the oil is hot, begin browning the chops in batches on both sides. The chops will not be fully cooked.
Step 5 -Set the pork chops in a 5-quart slow cooker.
Step 6 -Combine the water and the soup and pour the mixture over the top of the pork chops.
Step 7 -Cover and cook on low heat until the chops are tender, about 6-8 hours,
Step 8 -Plate with the gravy and the asparagus and serve!
