| Chicken Fried Pork Chops March 2008 |
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1/2 Cup all-purpose flour 2 Teaspoons salt 1-1/2 Teaspoons ground mustard 1/2 Teaspoon garlic powder 6 pork loin chops, 3/4" thick, trimmed 2 Tablespoons vegetable oil 1 Can cream of chicken soup 1/3 Cup water |
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In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge 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 to 8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops. This recipe yields 6 servings |
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Lisa |
