Recipe by Wineaux
This recipe came from the cookbook that was included with my first pressure cooker. We enjoyed it then, and now that the slow cooker has kind of taken over, we are still loving it! My slow cooker is the kind with the metal container that sits on a griddle-like base, so I brown the chops in the container on the rangetop, then set it on the base to cook. The mustard and flour measurements are guesstimates because I long ago lost the booklet. Cook time depends on the thickness of the chops.
- 4 pork chops
- 1 1⁄2 tablespoons prepared mustard
- 1⁄2 cup flour
- 1 (10 1/2 ounce) can condensed chicken with rice soup
- 1 tablespoon canola oil
Directions See How It's Made
- While oil is heating, use the mustard to form a thin coat over the pork chops.
- In a plastic storage bag, place the flour and add the chops, shaking to coat.
- Place the chops in the oil, browning on one side then turning to brown the other side.
- Add the chicken and rice soup, undiluted.
- Cover and simmer until chops are tender.
- Serve over hot, steamed rice.