Crock-Pot Pork Chops
6 to 8 lean pork chops, (1-inch thick)
2/3 cup flour
2 tsp dry mustard
1 tsp garlic powder
2 Tblsp oil
2 cans Cream of Mushroom soup
Trim all the fat from the chops
Mix all dry ingredients together
Coat chops with dry ingredient mixture. Brown well in hot oil.
Put chops in Crock-Pot
Add soup, cover and cook on LOW 6 to 8 hours or 3 to 4 hours on HIGH
NOTE:
The dry mustard does not make this dish hot
Recipe submitted by ~Donna~ V on 3/6/99
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