Chicken fried chops

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

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