"Chicken Licken Good" Pork Chops
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Recipe Head
Always Searching to the for creative and new recipes to share with everyone! :) By Recipe Head
Published on 12/31/1969
Dredge pork chops in mixture of flour, salt, dry mustad and garlic powder.
Brown in oil in large skillet. Place browned pork chops in your CROCK -POT.
Add can of coup. Cover and cook on low for 6 to 8 hours. (High for 3 1/2 hrs)
YUM YUM!!!!! If you like onions you can also add them to the pork chops. I did and it was very very good.
Glen's
NOTE: Recipe as posted called for "1/12 teaspoon dry mustard"! Don't know if it should be 1-1/2, 1/2 or really 1/12 (which isn't a normally valid recipe measurement).
"Chicken Licken Good" Pork Chops
Ingredients: 6 x Lean pork chops, 1" inch thick, (up to 8) 1/2 tsp Dry mustard 1/2 tsp Garlic powder 1/2 cup Flour 2 tbl Oil 1 tbl Salt 1 can Chicken and rice soup
Method:Dredge pork chops in mixture of flour, salt, dry mustad and garlic powder.
Brown in oil in large skillet. Place browned pork chops in your CROCK -POT.
Add can of coup. Cover and cook on low for 6 to 8 hours. (High for 3 1/2 hrs)
YUM YUM!!!!! If you like onions you can also add them to the pork chops. I did and it was very very good.
Glen's
NOTE: Recipe as posted called for "1/12 teaspoon dry mustard"! Don't know if it should be 1-1/2, 1/2 or really 1/12 (which isn't a normally valid recipe measurement).