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"Chicken Licken Good" Pork Chops

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  • 6 Lean pork chops; 1" inch thick, (up to 8)
  • 1/2 ts Dry mustard
  • 1/2 ts Garlic powder
  • 1/2 c Flour
  • 2 tb Oil
  • 1 tb Salt
  • 1 cn Chicken and rice soup


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). Posted to TNT Recipes Digest by Bbw784 <> on Mar 19, 1998