Chicken Lickin’ Pork Chops -- A Classic Recipe with a Flavorful 21st-Century Twist!

 

Some recipes stand the test of time, and Chicken Lickin’ Pork Chops is definitely one of them. This dish goes back (at least) to the 1970s, and I vividly remember my mother making it when I was a child. It was always a comforting, no-fuss meal -- tender pork chops slow-cooked in a creamy, savory sauce. But if there’s one thing I’ve learned in my years of cooking, it’s that flavor is everything, and let’s be honest: people back in the day had a much blander palate than we do now.

So, I took this beloved vintage recipe and gave it a 21st-century upgrade. The result? The same easy, slow-cooked goodness but with bolder, more well-rounded flavors that will leave you licking your plate.

This is weeknight comfort food at its finest; simple, nostalgic, but with just the right amount of modern flair.Chicken Lickin’ Pork Chops for the 21st Century

 6 lean pork chops, 1 inch thick

½ c. flour

¾ t. kosher salt

½ t. dry mustard

½ t. garlic powder

¼ t. paprika

¼ t. freshly ground black pepper (plus extra for seasoning)

2 T. light olive oil

1 10.5-oz. can chicken with white and wild rice soup,* undiluted

 In a shallow bowl, whisk together the flour, salt, dry mustard, garlic powder, and paprika. Pat the pork chops dry and dredge them in the seasoned flour mixture, making sure to coat the edges. Press a generous amount of freshly ground black pepper into the top of each pork chop for an extra boost of flavor.

Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the pork chops and brown them for 3 minutes per side. This locks in flavor and gives them a delicious golden crust.

 Transfer the browned pork chops to the bottom of a 6-quart slow cooker. Pour the chicken and wild rice soup over the top, ensuring each chop is covered.

Cover and cook on LOW for 5-6 hours or HIGH for 3½ hours until the pork chops are fork-tender and infused with the rich, savory sauce.

 Serving Suggestions

Pair these fall-apart pork chops with buttery mashed potatoes, steamed green beans, or a crusty loaf of bread to soak up every last bit of that creamy sauce.

 This recipe is proof that some classics are worth keeping, just with a little modern-day magic. Give it a try, and I promise, it’ll become a family favorite all over again!

*You can use chicken and rice soup, but I prefer the chicken with white and wild rice because it also includes vegetables, as you can see in the above photos. I think that adds a bit to the dish both visually and taste-wise.

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