•3/4 cup all-purpose flour, divided
•1/2 teaspoon ground mustard
•1/2 teaspoon garlic pepper blend
•1/4 teaspoon seasoned salt
•4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
•2 tablespoons canola oil
•1 can (14-1/2 ounces) chicken broth
•In a large resealable plastic bag, combine 1/2 cup flour, mustard, pepper blend and seasoned salt. Add chops, one at a time, and shake to coat. In a large skillet, brown meat in oil on each side.
• Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender.
• Remove pork to a serving plate and keep warm. Whisk pan juices until smooth; serve with pork. Yield: 4 servings.
Nutritional Facts 1 pork chop with about 1/4 cup gravy equals 305 calories, 14 g fat (3 g saturated fat), 57 mg cholesterol, 606 mg sodium, 18 g carbohydrate, 1 g fiber, 25 g protein.
Originally published as
Go to full version of