Pork Chops in the Crock Pot

My mom has made this when we have visited in Arkansas. She's even told me how to make it, but I haven't, even though it's pretty simple. I just needed the visual. Now I have it!

Pork Chops in the Crock Pot
from my mom

Pork Chops or Boneless Pork Chops (cut from the pork loin)
Cream of Mushroom soup (size dependent on number of pork chops)
Milk (1/2 soup can for whatever can size you use)
Flour
Salt
Pepper
Eggs

Beat eggs (probably a couple for most people) in a one bowl. Put flour in a second bowl and season with salt and pepper to taste. In a third bowl mix the cream of mushroom soup with half a soup can of milk; set aside.

Dip pork chops in egg mixture and then dip in flour mixture, turning to coat well, one at a time. Then place the pork chops in a pan filled with a little bit of heated vegetable oil. Cook about three to four minutes per side, just until browned. Remove pork chops to the crock pot.

Turn the heat off on the burner. If you have an electric stove you will need to remove your pan from the heat as well. If you have a lot of oil left in your pan use a spoon to remove as much of it as possible. Take your soup/milk mixture and add it to the pan, stirring as you do. It will splatter a little at first. Stir until you get all the pan drippings mixed in well, then pour directly on top of the pork chops in the crock pot.

Take a spatula and go around the sides of your crock pot, lifting the pork chops slightly to let the gravy mixture down to the bottom of the dish. Cook on high for about 5-6 hours, until the pork chops are done. They will probably be falling apart they are so tender.

Well, there are six of us and we have two visitors, we accidentally bought a larger pack of boneless pork loin chops than we thought it was, and so we had 21. My mom says they are very good as leftovers. I sure hope so! I also used the very large can of soup from Sam's Club that is 50 oz. and two pans to cook the pork chops.

Dip pork chops in egg mixture and then dip in flour mixture, turning to coat well, one at a time.


Then place the pork chops in a pan filled with a little bit of heated vegetable oil. Cook about three to four minutes per side, just until browned.



Remove pork chops to the crock pot.

Turn the heat off on the burner. If you have an electric stove you will need to remove your pan from the heat as well. If you have a lot of oil left in your pan use a spoon to remove as much of it as possible. Take your soup/milk mixture and add it to the pan, stirring as you do. It will splatter a little at first. Stir until you get all the pan drippings mixed in well, then pour directly on top of the pork chops in the crock pot.


Here it is after cooking a little while.

And here it is right before we served it. We drained the oil off the top with a spoon first.

Here's one of the dinner plates...not mine or nothing would have been touching the gravy.

In Caboose's words, "It doesn't look good, but it sure does taste good."

This post is linked to Slow Cooking Thursday at Diary of a Stay at Home Mom.