These were originally called "Finger-Lickin' Pork Chops" but since we usually eat pork chops with a fork, there's not much finger licking. They are delicious though, and super easy to make. Prep time is less than 15 minutes with only one pan to wash!
My adaptations: I leave out the salt and double the soup. Make extra rice and use the soup as a "gravy."
2 cups flour
1/2 t salt
1/2 t dry mustard
1/2 t garlic powder
6-8 pork chops, 1-inch thick
2 T oil
2 (10 1/2 oz) cans chicken and rice soup
In bag, mix flour, salt, mustard and garlic powder. Shake the chops in mixture. Heat the oil over medium heat in skillet and cook the chops for 5 minutes on each side. Place chops in a slow cooker with the soup. Cover, and cook for 6-8 hours on low OR 3 1/2 hours on high. Enjoy!
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