My mom used to make the most delicious breaded pork chops. They were tender and creamy–the ultimate comfort food. But I haven’t been able to replicate them, since Mom never used a recipe. Breaded pork chops are something she just instinctively knows how to make but can barely describe.
Well, this weekend I found a recipe that tastes just like Mom’s chops. Better yet, you make it in the slow cooker and it doesn’t require cream of anything soup. This is a simple, elegant little recipe that yields a sum so much tastier than its parts. There’s a little bit of mess involved in the set-up: you have to fry the chops before putting them into the slow cooker. But once that’s over, it’s all incredibly simple. You end up with melt-in-your-mouth meat and a gravy that is perfect for mashed potatoes.
If you’re looking for a simple, easy Easter meal that sticks to your bones (since winter doesn’t’ seem to want to skedaddle), then try these out!
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