How to Make Chicken Fried Pork Chops in Crockpot

by Tamara Letter

So tender you won't even need a knife!


  • 8 Small boneless pork chops
  • 1 Cup Flour
  • 1 ½ Teaspoons Dry mustard
  • ¾ Teaspoons Garlic powder
  • ¾ Teaspoons Salt
  • ¼ Cups Vegetable oil
  • 1 Cream of chicken soup, condensed
  • 1 Can of water (soup can)
  • Salt and pepper to taste
  • Cooked rice (optional)
  • Instructions

    Step 1

    Measure flour in a bowl.

    Step 2

    Add salt.

    Step 3

    Add dry mustard.

    Step 4

    Add garlic powder.

    Step 5

    Mix well. Set aside.

    Step 6

    In a separate bowl, add the condensed cream of chicken soup.

    Step 7

    Fill empty soup can with water and pour into bowl.

    Step 8

    Stir well. Set aside.

    Step 9

    Pout oil into large pan or wok. Heat oil over medium heat.

    Step 10

    Place one pork chop in flour. Flip, to coat all sides.

    Step 11

    Place pork chops in hot oil and cook a few minutes until it starts to sizzle and the bottom begins to brown.

    Step 12

    Flip pork chops and brown other side. Remember, you are just adding a little color and flavor to the chops, not cooking all the way through.

    Step 13

    Place on plate to cool (no need to use paper towels to drain).

    Step 14

    Repeat process for all pork chops. Add to slow cooker when cool enough to handle. I like to use bags made specifically for the crockpot for easy cleanup.

    Step 15

    Stir soup mixture again, then pour over pork chops.

    Step 16

    It's OK if the soup isn't completely blended.

    Step 17

    Cover the crockpot with lid. Cook on high 6-7 hours.

    Step 18

    It will look like this when you open the lid. You can use the sauce as gravy.

    Step 19

    Place pork chops on a bed of cooked rice and pour sauce over both. Sprinkle with salt and pepper to taste. Serve and enjoy!