Pork Chops in Slow Cooker-by Bobbie Jo Mueller
Place frozen pork chops in slow cooker. Pour cream of mushroom soup and 1/2 inch of water over the pork chops. End of the day place the pork chops over rice.
Baked Pork Chops-by Katie Letcher
2 eggs lightly beaten
2 cups Italian bread crumbs
4-6 pork chops
Preheat oven to 325 degrees
In a small bowl, beat eggs. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated chops in oven safe dish and bake for 25 minutes.
Taste of Home Slow Cooker Pork Chops-by Amy Ross
3/4 cup 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 (4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth
In a large resealable plastic bag, combine 1/2 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides. 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 3-4 hours or until meat is tender.Remove pork to a serving plate and keep warm. Whisk cooking liquid until smooth; serve with pork. Yield: 4 servings.
Place frozen pork chops in slow cooker. Pour cream of mushroom soup and 1/2 inch of water over the pork chops. End of the day place the pork chops over rice.
Baked Pork Chops-by Katie Letcher
2 eggs lightly beaten
2 cups Italian bread crumbs
4-6 pork chops
Preheat oven to 325 degrees
In a small bowl, beat eggs. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated chops in oven safe dish and bake for 25 minutes.
Taste of Home Slow Cooker Pork Chops-by Amy Ross
3/4 cup 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 (4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth
In a large resealable plastic bag, combine 1/2 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides. 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 3-4 hours or until meat is tender.Remove pork to a serving plate and keep warm. Whisk cooking liquid until smooth; serve with pork. Yield: 4 servings.