| 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 <[email protected]> on Mar 19, 1998
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