Chicken-Fried Chops
"It takes only a few minutes to brown the meat before assembling this savory meal," assures Connie Slocum from Brunswick, Georgia. "The pork chops simmer all day in a flavorful sauce until they're tender."
Ingredients
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1-1/2 teaspoons ground mustard
- 1/2 teaspoon garlic powder
- 6 pork loin chops (3/4 inch thick), trimmed
- 2 tablespoons vegetable oil
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/3 cup water
Reviews
No comment left
I have been MAking this recipe for decades! It was formerly called Finger Lickin' Chops. My family loves it, and I like the ease of it! Mashed potatoes and veggies, and dinner is complete!
These were tender and tasty, the gravy was so good over mashed potatoes!
I have been making this recipe since I got my first Quick Cooking magazine, my family loves it, I always double it and make mashed potatoes and chicken gravy with it, so yummy!
These pork chops go very well with Can't Resist Cabbage Casserole.
Found this recipe years ago, lent the magazine out and haven't seen it since.This recipe is wonderful and like to serve it with mashed potatoes, am so excited that I found it again.
No comment left
I used heart healthy soup and 1 inch chops with 1 1/2 tsp. salt and 1/4 tsp. pepper with boneless loin. It was fork tender very moist and tasty.
This recipe is a 10 star recipe!!!! It is one of my favorite recipes. Modifications: I reduced the salt to 1 teaspoon and added 1/2 teaspoon of pepper and 1/4 teaspoon of cayenne pepper and it was delish!!!!!
Tasty but too salty, I'll leave the salt out of the recipe next time. Also in the time alloted for cooking the sauce was dried up and the pork chops were falling apart. Next time I'll add more liquid and cook for a shorter time