Pork Chops and Gravy

Oxmoor House
6 servings


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1/2 cup all purpose flour
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 (1-inch-thick) lean pork chops
1 (10 3/4-ounce) can condensed chicken broth, undiluted
2 tablespoons vegetable oil


Combine first 4 ingredients in a shallow dish; dredge chops in flour mixture, and set aside.

Combine remaining flour mixture and chicken broth in a 3 1/2-quart slow cooker.

Pour oil into a large skillet; place over medium-high heat until hot. Cook chops in hot oil just until browned on both sides; place in slow cooker.

Cook, covered, on HIGH 2 to 2 1/2 hours or until tender. Serve with hot rice or mashed potatoes.

Created date

August 2007