| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | 6 | Servings | ||
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 2 | ts | Salt |
| 1 1/2 | ts | Ground mustard |
| 1/2 | ts | Garlic powder |
| 6 | Pork loin chops; trimmed, 3/4 inch thick | |
| 2 | tb | Vegetable oil |
| 1 | cn | (10.75 oz) condensed cream of chicken soup; undiluted |
| 1/3 | c | Water |
INSTRUCTIONS
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@ACCESS.MOUNTAIN.NET> on Jan 22, 1998
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