This recipe is an old standby in my house. So easy, so good and so convenient. And the leftovers are as tasty as the first serving.
You will need:
A crock pot
2-4 pork chops (whatever kind you like – bone in, boneless, thick or thin cut; I like thin cut boneless)
1 can of cream of celery soup (I like the heart healthy version)
Rice, cooked (I like Uncle Ben’s)
Open the can of soup and empty it in a bowl, add a fourth to a half cup of water. Put a little of the soup in the bottom of your crock pot. Rinse the pork chops, and place them in the crock pot. Put pepper on the pork chops and cover with the remaining soup.
Cover the pork chops and cook on low for 7 to 8 hours or high for 4 hours. Serve the pork chops over rice, spooning the sauce over to flavor the rice.
These pork chops will be so moist and tender that they will fall apart. This is my favorite way to prepare pork chops because so often other ways create a dry, tough chop. My aunt used to order pork chops when we would go out to eat. Eight times out of ten it would be so tough that she couldn’t eat it (even at high-priced fancy restaurants).
Normally, I start these in the morning before work. Then all I need to do after work is make the rice and add a vegetable or salad.
I hope you will enjoy this recipe as much as I do. It is so convenient and tasty.
Bonus information: Mix up this recipe by using cream of mushroom soup instead of cream of celery. Serve mashed potatoes instead of rice. The variations are limitless!