| 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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