One of my favorite cooking blogs is www.eatathomecooks.com. She always has recipes that look delicious for one, but also simple and crowd-pleasing. This is one that I really wanted to try. The original recipe called for cream of chicken soup, and since I am deathly allergic to chicken and turkey, I asked her if a substitution could be made. She let me know that cream of celery or cream of mushroom should work just fine and she was right. I used cream of celery in mine, but you might want to try the cream of mushroom as well. The only other change I made was to add a little black pepper to the breading mixture.
6 pork chops (I used bone-in.)
1/2 cup flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
freshly ground black pepper to taste
3 tbsp vegetable oil
1 can cream of celery soup
1/3 cup water
Mix the flour, salt, ground mustard, garlic powder, and pepper together. Dredge the chops in the flour mixture and fry in a skillet. Don’t cook them all the way, just brown them.
Put the chops in a slow cooker. Mix the soup and water together. Pour this into the hot skillet, stirring to pick up all of the little crispy bits on the bottom of the pan. Pour the gravy over the chops and cook on low for 6-8 hours. By the time I took these out to serve, they were so tender that the meat was falling off the bone.
Picture Perfect Cooking 