There are literally a million ways to fix pork chops. If you don’t believe me, do a Google search for pork chop recipes. What you will get is about 1.2 million results.

A lot of those recipes are similar in the respect the chops are cooked in some sort of creamed soup, albeit mushroom, chicken or celery. That’s probably because the gravy you get from cooking the chops in the soup is pretty tasty.

I have several pork chop recipes that call for creamed soups. But what I like even more is a recipe that is broth-based, especially the homemade variety. That’s because I can regulate the salt. My preference is a one made using chicken or some sort of other fowl such as pheasant.

This slow cooker pork chop recipe, despite not containing a creamed soup, makes a wonderful gravy that’s great over mashed potatoes or rice. And it’s not laden with salt.

I bet you can’t say that about most of the pork chop recipes that can be found on the Internet.

Slow Cooker Pork Chops
¾ cup all-purpose flour, divided
½ teaspoon ground mustard
½ teaspoon garlic pepper blend
¼ teaspoon seasoned salt
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 14½-ounce can chicken broth
Cooking sherry
In a large resealable plastic bag, combine ½ cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides. Deglaze pan with cooking sherry.
Transfer chops and sherry liquid to a 5-quart slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3 to 4 hours or until meat is tender.
Remove pork to a serving plate and keep warm. Whisk cooking liquid until smooth; serve with pork.
Yield: Serves 4.