My mom has made this since I was a kid and I've always loved it. Looking at some of my previous recipes, I've realized that I must really love gravy - it seems to be in a lot of my recipes! But, the gravy is my favorite part of this recipe. It tastes so good over white rice. Mmmm....
1 cup flour
1-2 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
6 boneless pork chops
2 cans cream of mushroom soup or 1 can cream of mushroom and 1 can cream of chicken
milk
Directions
In a medium Ziploc bag, combine all dry ingredients and shake. Adding one pork chop at a time, shake again until coated. Place in preheated pan with about 1 Tbsp canola or olive oil. Brown pork chop on both sides, then remove and place in crock pot.
Pour both cans of cream of mushroom soup into a large, glass measuring cup (or small bowl) and add small amounts of milk. Stir with a whisk and keep adding milk until desired consistency is reached. I don't think I use more than 1/4 cup of milk. I like the gravy to be a little more thick. If you want it really thick, skip the milk all together.
Cook in crock pot for 4-6 hours on low heat.
5 comments:
I actually like to mix 1 can of Cream of Mushroom and 1 can of Cream of Chicken. You could also just buy the Cream of Chicken/Mushroom soup and save a step but use two cans!
Oh - that's right! I forgot about the mixed soup. Thanks for reminding me :)
I just read this again and realized that I also add about 1/2 tsp. garlic powder to the dry ingredients.
I'm not sure how much difference it makes.
oh yeah - thanks! I'll add that in :)
Ok Amber, I know where Im going to see what I will be making for dinner! You blog rocks!! Do you mind me sharing it with other people?
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