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"Chicken Licken Good" Pork Chops |
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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
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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 on Mar 19, 1998
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