Kitchen notes · a little help before you start
Pork Chops and Gravy
Pork chops with creamy gravy make a comforting plate, especially when the savory sauce settles around each piece. Mustard and garlic give the flour coating a little flavor beneath the gravy.
- Prep
- 15 min
- Cook
- 300 min
- Total
- 315 min
- Original yield
- Serves 8
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Pork
- Cuisine
- American
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Mix the seasoned flour
Combine flour, salt, dry mustard and garlic powder thoroughly before dredging the pork chops for browning.
2. Brown both sides first
Brown the flour-coated chops on each side in the skillet before placing them in the slow cooker.
3. Check with a thermometer
Use a meat thermometer to check the pork against the temperature range given in the directions.
Get to know the ingredients
Boneless center-cut chops
Boneless center-cut pork chops are dredged in the seasoned flour and browned before their covered slow-cooker cooking.
Dry mustard
Dry mustard mixes with flour, salt and garlic powder to season the coating before the chops are browned.
Cream of chicken soup
Pour the canned cream of chicken soup over the browned chops after transferring them into the slow cooker.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Pork Chops and Gravy
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve after the covered cook
Serve the finished pork chops immediately with the creamy soup gravy from their covered cooking stage.
A little more help as you go
Heat the oil first
Warm olive oil in the skillet before adding the dredged pork chops so the browning step starts in a hot pan.
High or low settings
The directions offer high and low slow-cooker options, with the thermometer temperature range used to confirm the pork.
A few questions you might have
Do I add flour to the soup?
The flour is mixed with dry seasonings for dredging the chops before browning; the soup goes over them afterward.
Can I skip browning in these directions?
The stated method browns both sides of the coated chops before moving them to the slow cooker and adding soup.
When should the soup go in?
Place the browned chops in the cooker first, then pour the two cans of cream of chicken soup over them.
Does the cooker stay covered?
Yes, the directions specify covering for either the high or low cooking option before checking the pork temperature.
Which garlic form is used?
Garlic powder is mixed into the seasoned flour coating before dredging the chops and browning them in oil.
Any more cooking tips?
The calories shown are based on the 1 serving, which is 1 pork chops with ⅙ of the gravy. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesoflizzyt.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.