Recipe Background
These chicken fried chops bring together crispy and savory in one comforting bite, perfect for a slow cooker supper.
The first time I made chicken fried chops, I was nestled into my new routine in a foreign country, learning the ropes of living with a host family. I had just moved to Italy for a six-month stint, hoping to absorb more than just culture but also real-world lessons. One weekend, feeling a mix of homesickness and a desire to share my culinary roots, I decided it was time to introduce my host family to a taste of my cuisine. Pork chops are a staple in my regular cooking arsenal, and I suspected that the golden, crispy coating is as comforting universally as a good cup of espresso. Armed with a sense of purpose, I went to the local market, where I pieced together my required ingredients and improvised on the rest. Using the flavorful ground mustard and a dusting of garlic powder, I aimed for a savory punch distinct from their regular fare.
I remember the lesson I learned that day about the subtle art of frying—patience is key. Heating the canola oil to just the right temperature prevents the crust from becoming too greasy and accentuates the flavorful blend of flour and spices. As the pork sizzled away, the kitchen filled with an aroma reminiscent of cozy dinners back home, bridging the culinary gap between continents. I paired the dish with asparagus, which, while not traditionally paired with chicken fried chops, capitalized on the fresh, vibrant produce readily available. The meal was both simple and bold, much like the steps I was taking in this foreign world, and it introduced a welcome familiarity to my host family, along with hearty appreciation for a simple yet flavorful meal. This dish became a little piece of home I could carry with me, no matter where life took me next.
Ingredients
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1 1/2 teaspoons ground mustard
- 1/2 teaspoon garlic powder
- 6 (3/4-1-inch-thick) pork loin chops trimmed
- 2 tablespoons canola oil
- 1/3 cup water
- 1 (10.75-ounce) can condensed cream of chicken soup
- gravy optional, to taste, cooked and warm, for serving
- asparagus optional, to taste, cooked and warm, for serving
Directions
- Combine the flour, the salt, the garlic powder, and the mustard in a wide shallow bowl.
- Add the pork chops, turning to coat completely.
- In a large skillet, heat the oil over medium-high heat.
- Once the oil is hot, begin browning the chops in batches on both sides. The chops will not be fully cooked.
- Set the pork chops in a 5-quart slow cooker.
- Combine the water and the soup and pour the mixture over the top of the pork chops.
- Cover and cook on low heat until the chops are tender, about 6-8 hours,
- Plate with the gravy and the asparagus and serve!
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