Slow Cooking Thursday

It's time for another Slow Cooking recipe. Today's recipe is one I got recently from my friend Kayren of Everything's Coming Up Daisies. She got it from her Mom. I made it last week and it was really good; tender and full of flavor! Thanks Kayren!

Pork Chops in the Crock Pot

Pork Chops or Boneless Pork Chops (cut from the pork loin)
Cream of Mushroom soup (size dependent on number of pork chops)
Milk (1/2 soup can for whatever can size you use)
Flour
Salt
Pepper
Eggs

Beat eggs (probably a couple for most people) in a one bowl. Put flour in a second bowl and season with salt and pepper to taste. In a third bowl mix the cream of mushroom soup with half a soup can of milk; set aside.

Dip pork chops in egg mixture and then dip in flour mixture, turning to coat well, one at a time. Then place the pork chops in a pan filled with a little bit of heated vegetable oil. Cook about three to four minutes per side, just until browned. Remove pork chops to the crock pot.

Turn the heat off on the burner. If you have an electric stove you will need to remove your pan from the heat as well. If you have a lot of oil left in your pan use a spoon to remove as much of it as possible. Take your soup/milk mixture and add it to the pan, stirring as you do. It will splatter a little at first. Stir until you get all the pan drippings mixed in well, then pour directly on top of the pork chops in the crock pot.

Take a spatula and go around the sides of your crock pot, lifting the pork chops slightly to let the gravy mixture down to the bottom of the dish. Cook on high for about 5-6 hours, until the pork chops are done. They will probably be falling apart they are so tender.

* I used 6 boneless pork chops, 1 regular can of cream of mushroom soup, 1 cup flour with 1 teaspoon salt and 1/2 teaspoon pepper. Mine were done in 5 hours.

For more slow cooking recipes, visit Sandra at Diary of a SAHM.