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!
One thing I really like about pork chops is that they are often on sale, so this is a very inexpensive meal. I like to buy a large batch of them and freeze some for later. Feel free to add some of your favorite seasonings, or use a different broth to get new flavors each time you make these!
Ingredients
3/4 cup Gold Medal flour, divided
1/2 tsp garlic pepper blend
1/2 tsp ground mustard
1/4 tsp seasoned salt
4 boneless pork loin chops
2 Tbsp canola oil
1 can (14-1/2 oz.) Swanson chicken broth
Instructions:
In a large zip-lock bag, mix together 1/2 cup flour, mustard, pepper blend and seasoned salt. Add the pork chops, one at a time, shaking to coat. In a large skillet, brown the chops 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 the mixture over chops in the slow cooker. 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.
USE RED NEXT PAGE LINK BELOW.
Quick tip: This recipe serves 4.
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.
What happened to the chicken broth??????
It’s right there in the list of ingredients,it’s the last one.
“Place remaining flour in a small bowl; whisk in broth until smooth”
Can I make these pork chops without a slow cooker? And how would I do it?