Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | All-purpose flour |
| 2 teaspoons | Salt |
| 1½ teaspoon | Ground mustard |
| ½ teaspoon | Garlic powder |
| 6 | Pork loin chops; trimmed, 3/4 inch thick |
| 2 tablespoons | Vegetable oil |
| 1 can | (10.75 oz) condensed cream of chicken soup; undiluted |
| ⅓ cup | Water |
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over chops. Cover and cook on LOW for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops.
Recipe by: Quick Cooking - Premier Issue Posted to EAT-L Digest by Carol Taillon <taillon@...> on Jan 22, 1998