1/2 cup flour
1 tablespoon salt
1/2 teaspoon Watkins Garlic Powder
6 1-inch pork chops
2 tablespoon oil
1 can, 15 1/2 ounce chicken and rice soup or a cream soup
Directions:
Combine flour, salt, dry mustard, and garlic powder. Dredge pork chops in flour mixture. Brown in oil in skillet. Transfer to slow cooker. Add soup.
Cover. Cook on Low 6-8 hours, or on High 3 1/2 hours.
For increased flavor, step up the dry mustard to 1 tablespoon and add 1 teaspoon pepper.
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