Slow Cooker Souper Pork Chops – pork chops cooked in chicken & rice soup – super easy to make and they taste GREAT! Boneless pork chops slow cooked in dry mustard, salt, pepper, garlic powder, and chicken and rice soup. The pork chops are super tender and packed full of flavor. Kids and adults gobble this up!
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Pin This RecipeChicken & Rice Soup Pork Chops in the Crockpot
These Slow Cooker Souper Pork Chops are a new favorite at our house. They are super easy to make and taste great! Boneless pork chops seasoned with dry mustard, seasoned salt, pepper, and garlic and slow-cooked all day in Chicken & Rice soup. This might be my favorite pork chop recipe. The pork chops are super tender and full of great flavor. Add these to your menu ASAP!
How to Make Souper Pork Chops
These pork chops are ridiculously easy to make. In a shallow dish mix together flour, dry mustard, seasoned salt, pepper, and garlic powder. Dredge pork chops in flour mixture. Heat oil in a large skillet over medium-high heat. Place pork chops in skillet and brown on each side. Place the browned pork chops into the slow cooker. Pour the chicken and rice soup over them. Cook on low for about 6 hours.
- I used boneless pork chops. You can use bone-in pork chops if you prefer.
- Do NOT add any water to the can of soup. Just pour the contents of the can directly into the slow cooker.
- Can Souper Pork Chops be made in advance? You can brown the pork chops the night before and refrigerate them overnight. In the morning, throw the pork chops in the crockpot and top with the soup. Easy Peasy!
- Pork is safe to eat when they reach an internal temperature of 145ºF.
- Can I cook the pork chops on HIGH in the crockpot? Yes! If you are short on time you can cook the pork on HIGH for about 3 hours.
What to Serve with Pork Chops & Rice
These pork chops were a huge hit at our house. We’ve made these several times and absolutely love them! We usually serve them with some additional rice, green beans, and rolls. Leftovers are equally delicious! Give this recipe a try the next time you need a quick and easy weeknight meal the whole family will enjoy!
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Souper Pork Chops
Equipment:
Ingredients:
- ½ cup all-purpose flour
- 1 tsp dry mustard
- 1 tsp seasoning salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- 6 thick cut boneless pork chops
- 2 Tbsp olive oil
- 1 (22.4-oz) can chicken with rice soup, undiluted
Instructions:
- In a shallow dish mix together flour, dry mustard, seasoned salt, pepper and garlic powder. Dredge pork chops in flour mixture. Heat oil in large skillet over medium-high heat. Place pork chops in skillet and brown on each side (1-2 minutes per side)
- Place browned pork chops into slow cooker. Pour the chicken and rice soup over them. Cook on low 6 hours. Serve with additional rice if desired.
Notes:
- I used boneless pork chops. You can use bone-in pork chops if you prefer.
- Do NOT add any water to the can of soup. Just pour the contents of the can directly into the slow cooker.
- Can Souper Pork Chops be made in advance? You can brown the pork chops the night before and refrigerate them overnight. In the morning, throw the pork chops in the crockpot and top with the soup. Easy Peasy!
- Pork is safe to eat when they reach an internal temperature of 145ºF.
- Can I cook the pork chops on HIGH in the crockpot? Yes! If you are short on time you can cook the pork on HIGH for about 3 hours.
Steph
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Can these be made in the oven if my kid forgot to turn the crockpot on?
I am sure that they could. I haven’t made them in the oven, so I don’t know the exact cooking time. I’d start with 400ºF for 25 minutes and check the internal temperature for 145ºF.
I’m trying it in my instant pot. Wish me luck, I’m still learning how to use it.
How did they turn out?
Very good!
I just got these going in the CP a few minutes ago. Later this afternoon they will be ready.
Made this recipe last night, and this was hands down the BEST pork chop recipe!!! The meat was so incredibly tender that you didn't even need a knife to cut it! Can't wait for leftovers tonight.
I made these today — delicious!
These sound so easy and absolutely delicious!
I've made this recipe for years.It was a favorite of my children. At the end I take the chops out and add instant rice (I use brown). I've never measured the rice, just put in what looks right and let it cook about 10-15 minutes until soft.
Owl Tree – I thought there was enough sauce, but you can always use 2 cans of chicken and rice soup if you want lots. Enjoy!
Looks delicious. If extra rice is made separately with which to serve the chops, is there enough "sauce" from the crock pot to use on the extra rice? Thanks!
I always “double” the rice. Because we love the rice part.
(Or, maybe we just like salt)
Always gives enough rice to serve with each chop.
These look delicious! =)
Alicia – that might work! Let us know how it turns out!
What if you wanted to put the rice in the crock pot with the pork? Do you think that would work with maybe an extra can of chicken and rice soup?
These are delicious. My Mom used to make these all the time when I was growing up and she called them "chicken lickin good pork chops". Thought you'd like that name. 🙂