Crockpot Chicken Fried Pork Chops


So tender, you won’t need a knife.
So easy, you’ll make this often.
So yummy, your family will ask you to make it again.
What you’ll need:
Boneless pork chops (bone in is fine, too) about an inch thick.
1 cup AP flour
3 tsp. ground mustard
1 tbsp. garlic powder
1 tbsp. Oil
1 can cream of chicken soup (if you’re wild about chicken-y flavor, you can increase this to 2 cans).
1 can cream of mushroom soup
1/3 cup heavy whipping cream

In a shallow dish, combine flour, mustard and garlic.
Season chops with salt & pepper, then dredge in the flour mixture.

Heat oil in a large skillet.
Brown chops for about 3-4 minutes per side (just enough to get a bit of golden color on them)
Place in crockpot.
Mix together soups and heavy cream. (Mixture will be thick. Don’t worry).
Spoon over chops covering them completely.

Slow cook on low 6-7 hours or until chops are tender.
Sprinkle with tarragon before serving.
Bonus: you get some stellar “gravy” from this.