Crock Pot Pork Chops in Mushroom Soup
Ingredients
For the pork chops:
¼ cup flour
½ teaspoon garlic powder
1 teaspoon dry mustard
½ teaspoon salt
½ teaspoon pepper
4 pork chops thick cut, bone-in
1 tablespoon vegetable oil
For the mushroom gravy:
8 ounces sliced mushrooms
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 teaspoons Worcestershire sauce
2 cups cooked rice
Directions
Combine the flour, garlic powder, dry mustard, salt and pepper in a pan or plate. Dredge the pork chops in the flour mixture and shake off any excess.
Add oil to a large skillet and brown about 3 minutes per side. Remove and place in a slow cooker.
In the same skillet, add butter and cook mushrooms until they have browned. Add flour and cook for a minute. Slowly add milk, whisking the entire time. Add Worcestershire sauce and continue to cook until it has thickened. Salt and pepper to taste. Pour over pork chops in the slow cooker.
Cook on low for 6 hours until tender. Add 2 cups of cooked rice and stir into the gravy. Serve.
