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Ingredients
1/2 Cup all-purpose flour
1 1/2 Teaspoons salt
1/2 Teaspoon black pepper
1 1/2 Teaspoons ground mustard
1/2 Teaspoon garlic powder
6 (3/4" thick) Pork loin chops, trimmed
2 Tablespoons vegetable oil
1 (10 3/4 oz) Can cream of chicken soup, undiluted
1/3 Cup water
Instructions
In a shallow bowl, combine flour, salt, pepper, mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a 5 quart crockpot. 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.