Recipe - Chicken Fried Chops

One half cup Allpurpose flour
2 teaspoon Salt
1 One half teaspoon Ground mustard
One half teaspoon Garlic powder
6 Pork loin chops; trimmed,
Three fourths inch thick
2 tablespoon Vegetable oil
1 cn (10.75 oz) condensed cream
of chicken soup; undiluted
1/3 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. Place in a
slow cooker. Combine soup and water; pour over chops. Cover and cook on LOW
for 68 hours or until meat is tender. If desired, thicken pan juices and
serve with the pork chops.

Recipe by: Quick Cooking Premier Issue

Posted to EATL Digest by Carol Taillon taillon@ACCESS.MOUNTAIN.NET on
Jan 22, 1998