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!


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!



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



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.



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.

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