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Chicken Fried Chops


Posted: October 26

Time: 6 hours

Yield: 6 servings

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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 inch thick) pork loin chops, trimmed
2 tablespoons canola oil
1/3 cup water
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
salt, to taste
pepper, to taste
mashed potatoes, optional, for serving
gravy, optional, for serving
asparagus, optional, for serving

Directions

Step 1

Combine the flour, salt, garlic powder, and mustard in a wide shallow bowl.

Step 2

Add in the pork chops, turning to coat.

Step 3

In a large skillet, heat the oil over medium-high heat on the stove-top.

Step 4

Once the oil is hot enough, begin browning the meat in batches on both sides. This ensures the meat has a nice roasted flavor and a good texture from the crust when it's time to serve. Don't worry about cooking the meat all the way through at this stage.

Step 5

Set the pork in a 5-quart slow cooker.

Step 6

Then, combine the water and soup and pour the mixture over the top of the pork chops.

Step 7

Cover and cook on low heat until the meat is tender, about 6-8 hours,

Step 8

Optionally, you can thicken the pan juices for serving by heating them over medium heat and adding salt and pepper to taste.

Step 9

Pair with mashed potatoes, gravy, and asparagus, and serve!


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