February 2, 2008 by Erica
This recipe couldn’t be any simpler. It’s so easy to have all the ingredients on hand. Serve with rice, or (my favorite) roasted garlic mashed potatoes. I use 3 thick pork chops instead of 6 thinner pork chops. The gravy doesn’t need to be exact, so use whatever you like.
1 Tbsp canola oil, divided
6 (6-ounce) bone-in center-cut loin pork chops, trimmed
1 (14 oz) can fat-free low-sodium chicken broth
1 ½ tsp dry mustard
¼ tsp salt
½ tsp garlic powder
½ cup all-purpose flour
Heat 1 ½ tsp oil in a large skillet over medium-high heat. Add 3 chops, cook 2 minutes on each side or until browned. Place chops in slow cooker. Repeat with remaining chops.
Combine broth, mustard, salt, and garlic powder in slow cooker. Cover and cook on low 6 hours or until chops are tender. Remove from slow cooker, reserving cooking liquid. Keep chops warm. Increase heat to high.
Combine flour and 1 cup of cooking liquid, stirring with a whisk until well blended. Stir flour mixture into cooking liquid in slow cooker. Cook, uncovered, 10 minutes, or until thick, stirring occasionally. Sprinkle with pepper.
from Cooking Light