- Cooking Time:
- Preparation Time:
- 6-8 lean pork chops, l inch thick
- l 1/2 tsps dry mustard
- 1/2 tsp garlic powder
- 1/2 cup flour
- 1 1/2 tsp. salt
- 2 Tbls. oil
- l 10 3/4-oz. can chicken and rice soup
- Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in Crock-Pot. Add can of soup. Cover and cook on Low 6-8 hrs. (High: 3-4 hrs.)
NotesThis dish I first ate at a friends home and she was kind enough to share the recipe. I am posting it just as she had it written.
The only change that I make when preparing it is to cook it in the oven at 325Âº in a dutch oven for 2 hours.