Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 | Lean pork chops; 1" inch thick, (up to 8) |
| ½ teaspoon | Dry mustard |
| ½ teaspoon | Garlic powder |
| ½ cup | Flour |
| 2 tablespoons | Oil |
| 1 tablespoon | Salt |
| 1 can | Chicken and rice soup |
Dredge pork chops in mixture of flour, salt, dry mustad and garlic powder.
Brown in oil in large skillet. Place browned pork chops in your CROCK -POT.
Add can of coup. Cover and cook on low for 6 to 8 hours. (High for 3½ hrs)
YUM YUM!!!!! If you like onions you can also add them to the pork chops. I did and it was very very good.
Glen's NOTE: Recipe as posted called for "1/12 teaspoon dry mustard"! Don't know if it should be 1-½, ½ or really 1/12 (which isn't a normally valid recipe measurement).
Posted to TNT Recipes Digest by Bbw784 <Bbw784@...> on Mar 19, 1998