Monday, September 21, 2009

Crock-Pot Pork Chops

6 lean pork chops
1/2 C flour
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
1 can chicken and rice soup
2 Tb oil

Dredge pork chops in a mixture of flour, salt, dry mustard and garlic powder in a ziplock baggie.

Brown both sides of pork chop in oil in a large skillet. Place browned pork chops in crock pot. Add can of soup. ( I use 2 cans because we like the rice) Cover and cook on low 6-8 hours ( hight 31/2 hours). Serve over rice.

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