Chicken Fried Chops
Juicy pork chops coated in seasoned flour, browned to perfection, then slow-cooked in a creamy mustard sauce for tender, flavorful comfort food.
Ingredients
Instructions
- Combine flour, salt, mustard, and garlic powder in a bowl.
- Dredge pork chops in the flour mixture to coat thoroughly.
- In a skillet, heat oil over medium heat and brown the pork chops on both sides.
- Transfer browned chops to a slow cooker.
- In a separate bowl, mix undiluted cream of chicken soup with water.
- Pour the soup mixture over the pork chops in the slow cooker.
- Cover and cook on low for 6 to 8 hours until the meat is tender.
- Optional: Thicken the pan juices before serving.
Tips & Substitutions
For an extra flavor boost, consider adding a teaspoon of smoked paprika to the flour mixture. If you're out of cream of chicken soup, you can substitute with homemade chicken gravy or any creamy soup base. Ensure the pork chops are well-coated to achieve a crispy texture. If you prefer a spicier kick, a dash of cayenne pepper can enhance the dish, similar to how it's used in other American recipes.
Serving Suggestions
Serve the Chicken Fried Chops with creamy mashed potatoes or buttered noodles to soak up the delicious sauce. A side of steamed green beans or a fresh salad can add color and balance to the meal. For a comforting twist, consider pairing with a scoop of Granny'S Chicken Soup for a hearty dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork chops in a skillet over medium heat, adding a splash of water to prevent drying out, or microwave on low power until warmed through. This ensures the meat remains tender and juicy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Fried Chops contains roughly 543 calories, with 19g protein, 76g carbohydrates, and 22g fat. It is an excellent source of protein (37% of the Daily Value), dietary fiber (34% of the Daily Value), and iron (34% of the Daily Value). Note that it is relatively high in sodium, at 1347mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of pork chops for this recipe?
Yes, you can definitely substitute chicken for pork chops. Chicken thighs or breasts will work well, but adjust the cooking time as chicken may cook faster. Ensure the internal temperature reaches 165°F for safe consumption.
How can I make this dish gluten-free?
To make this dish gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chops. Also, check the cream of chicken soup for gluten-free options or make your own using gluten-free ingredients.
Can I cook this dish in an Instant Pot instead of a slow cooker?
Yes, you can use an Instant Pot for this recipe. Sauté the pork chops in the pot to brown them first, then add the soup mixture and cook on high pressure for about 20-25 minutes. Allow for natural pressure release for tender results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).