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4 servings
suggest servings
| 1/2 | cup | flour, all-purpose | |
| 1 | teaspoon | salt | |
| 1 1/2 | teaspoons | dry mustard | |
| 1/2 | teaspoon | garlic powder | |
| 2 | tablespoons | vegetable oil | |
| 1 | cup | soup, chicken and rice | |
| 4 | each | pork chops |
Mix flour, salt, mustard and garlic powder.
Dredge chops in this mixture.
In a skillet with hot oil place the chops and brown them on both sides.
Place chops in slow-cooking pot.
Pour in soup.
Cook on Low for 6 to 8 hours, OR on High 3 to 4 hours.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 590mg | 25% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 1.0g | 2% |
| Sugars 0.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The holidays are here again and that means cocktail parties and formal dinners. Either way that means appetizers. Welcome to the second edition of ...
THIS RECIPE WAS WONDERFUL, IT WAS EXTREMELY CREAMY, AND FLAVOURFUL. i WOULD SUGGEST THAT ANYONE TRY THIS
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