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Keith Mathison
"Chicken Licken Good" Pork Chops
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats
1
Servings
INGREDIENTS
6
Lean pork chops; 1" inch thick, (up to 8)
1/2
ts
Dry mustard
1/2
ts
Garlic powder
1/2
c
Flour
2
tb
Oil
1
tb
Salt
1
cn
Chicken and rice soup
INSTRUCTIONS
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 3 1/2
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 1-1/2, 1/2 or really 1/12 (which isn't a normally
valid recipe measurement).
Posted to TNT Recipes Digest by Bbw784 <Bbw784@aol.com> on Mar 19, 1998
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