2 tsp. salt
1-1/2 tsp. ground mustard
1/2 tsp. garlic powder
6 pork loin chops (3/4 in. thick), trimmed
2 tbsp. vegetable oil
1 can cream of chicken soup, undiluted
1/3 cup water
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| CHICKEN-FRIED CHOPS | ||||
| Yields about 6 servings | ||||
| 1/2 cup all-purpose flour 2 tsp. salt 1-1/2 tsp. ground mustard 1/2 tsp. garlic powder 6 pork loin chops (3/4 in. thick), trimmed 2 tbsp. vegetable oil 1 can cream of chicken soup, undiluted 1/3 cup water |
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| 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 ou until meat is tender. If desired, thicken pan juices and serve with the pork chops. | ||||