Grandma’s Pork Chops and Gravy
● By Hood Magazine
•8 New York (top loin) pork chops, 2 1/2 pounds
•3 tablespoons olive oil
•1/2 cup flour
•1 teaspoon salt
•1 1/2 teaspoons dry mustard
•1/2 teaspoon garlic powder
•2 14 1/2 ounce cans cream of chicken soup
Heat olive oil in a skillet over medium heat.
In a bowl, combine the flour, salt, dry mustard and garlic powder. Mix well.
Dredge the pork chops in the flour mixture and place them in the hot skillet.
Allow them to brown for 2-3 minutes and then flip the pork chops to brown them on the other side for an additional 2-3 minutes.
Place the browned pork chops in a slow cooker.
Pour two cans of cream of chicken soup over the pork chops.
Cover the slow cooker and cook on high for 3-4 hours or on low for 4-5 hours, until the internal temperature of the pork reaches between 145 degrees (medium rare) and 160 degrees (medium), on a meat thermometer. Let rest for 3 minutes.