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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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I got this recipe out of a Mennonite cookbook from my hometown- I usually don't like pork chops, but these are delicious! They practically fall apart- they are so tender. An added bonus is they are super easy to make and they go great with mashed potatoes and peas and carrots. Ingredients:
1/2 cup flour |
1 teaspoon salt |
1 1/2 teaspoons dry mustard |
1/2 teaspoon garlic powder |
6 -8 lean boneless pork chops |
2 tablespoons oil |
1 (10 ounce) can chicken and rice soup |
Directions:
1. Mix first four ingredients together thoroughly and coat pork chops with flour mixture.
2. Fry pork chops in oil in skillet until well browned on both sides. Place in crockpot.
3. Pour chicken and rice soup over pork chops.
4. Cover and cook on high for 3-4 hours.
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