Wednesday, May 28, 2008

Creamy, Tender Pork Chops!


I made these today and I will say they were the best pork chops I've had in a long, long time. I will definitely be making these again. I could barely pull the chops out of the slow cooker in one piece. They were so tender! Yum!

4 thick center cut pork chops
1/2 cup flour
salt & pepper, to taste
1 1/2 teaspoon dry mustard
1 1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
10 3/4 ounce can cream of mushroom with roasted garlic soup
1/2 soup can of water
1/2 soup can of dry white wine
1 teaspoon lemon juice

Trim excess fat from chops, rinse with water and pat dry. Spray slow cooker insert with non-stick cooking spray.

Combine flour, salt, pepper, dry mustard powder, garlic powder and cayenne pepper in a shallow dish. Dredge pork chops in flour mixture.

Heat olive oil in skillet. Brown chops on both sides. Place chops in slow cooker.

Combine soup, white wine, water and lemon juice. Pour over chops.

Cover slow cooker and cook on low for 4-6 hours. If you do not have a slow cooker, you can also bake these at 350 degrees for 1.5-2 hours. Be sure to coat your baking dish with nonstick spray.

1 comment:

Joelen said...

This recipe is similar to one I've tried in the past using a homemade cream soup... but the addition of roasted garlic is new to me! That sounds heavenly!