4 medium sized pork chops1/4 cup flour 1/4 cup shortening 2 tbsp. garlic salt 1 tsp. ground mustard 1 can condensed chicken with rice soup 1/2 soup can of water
Place flour in a pie pan and dredge pork chops, coating well. In a heavy frying pan, brown both sides of chops in the shortening over medium-high heat. Sprinkle with the garlic salt and mustard during browning. Add soup and water, blending well. Cover and cook over low heat, about 45 minutes or until done.
Kim Graham Bevins
News On 6
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