These Pork Chops Are So Juicy And Tender, They’ll Melt In Your Mouth

These pork chops turned out so tender and full of flavor, I bet we’ll be having them once a week from now on! My husband said it was the best meal EVER – judging by the size of his portion I think he really meant it!

This recipe has been a hit over at Ann Kroeker! It has received lots of comments from readers – let’s take a look at what they’ve had to say about it:

I love recipes like this – delicious, easy and frugal! And I love the idea of the leftovers for breakfast too!

Pork chops is something we haven’t had in a while. I bet they are on sale at our local Food Max too. Thank you for the recipe too, the can of broth will help with the gravy and yes, we will have mashed potatoes with this one.


Feel free to add some of your favorite seasonings, or use a different broth to get new flavors each time you make these!




3/4 cup Gold Medal all-purpose flour, divided

1/2 teaspoon ground mustard

1/2 teaspoon garlic pepper blend

1/4 teaspoon seasoned salt

4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

2 tablespoons canola oil

1 can (14-1/2 ounces) Swanson chicken broth



In a large resealable plastic bag, combine 1/2 cup flour, mustard, pepper blend and seasoned salt. Add chops, one at a time, and shake to coat. In a large skillet, brown meat in oil on each side.

Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3 to 3-1/2 hours or until meat is tender.

Remove pork to a serving plate and keep warm. Whisk pan juices until smooth; serve with pork.






Quick tip: This recipe serves 4.

Thank you to Ann Kroeker for this delicious recipe!


Or you can use my Mom’s recipe. Brown the pork chops. In the same pan, add one sliced onion and a can of cream of mushroom soup mixed with a can of red wine. Pour over pork chops. Cover and simmer until tender.

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