1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup water
In a shallow bowl, combine flour, salt, mustard and garlic powder; add pork chops and turn to coat. In a large skillet, heat oil over medium-high heat; brown meat on both sides in batches. Place in a 5-qt. slow cooker. Combine soup and water; pour over chops. Cover and cook on low until meat is tender, 6-8 hours. If desired, thicken pan juices and serve with the pork chops.
Chicken-Fried Pork Chop Tips
Do you wash pork chops before cooking them?
No! Washing pork (and other meats) can lead to cross-contamination of kitchen surfaces. Instead, gently pat the pork dry with a paper towel before cooking.
Why are my chicken-fried pork chops tough?
Tough pork chops are usually a result of overcooking. Invest in a meat thermometer and pull them from the heat just before the internal temp is 145°. Residual heat while resting will continue to cook them all the way through. Check out this handy temperature guide for perfectly cooked meats.
?What should I serve with chicken-fried pork chops?
?You can serve many things with chicken-fried pork chops, including mashed potatoes and green beans.