Archive for the ‘Stove Top then Crockpot’ Category

½ cup flour
2 teaspoons salt
1½ teaspoons ground mustard
½ teaspoon garlic powder
6 pork chops (¾ inch thick … boneless or bone-in, either works fine)
2 tablespoons vegetable oil
2 cans condensed cream of chicken soup
2/3 cup water

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. Meantime, add both cans of soup and water to crockpot and mix well. Add browned chops to crockpot, and cook on low for 6-8 hours or until tender. I serve this over garlic-flavored rice, but it also works well over noodles, mashed potatoes, etc.


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