Chicken Licking Pork Chops

Marie Ramsey
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1/2 cup flour
  • 1 Tbsp salt
  • 1 1/2 tsp dry mustard
  • 1/2 tsp garlic powder
  • 1 can chicken and rice soup
  • 1/2 cup rice
  • 1/2 cup water

Dredge 6 to 8 pork chops in a mixture of 1 1/2 teaspoon dry mustard, and 1/2 teaspoon garlic powder. Brown in 2 tablespoons oil in large skillet. Place browned chops, with 1 can chicken and rice soup, in a crockpot and cook on low 6 to 8 hours. Or after browning chops place chops, 1/2 cup rice, and 1/2 cup water in baking dish and bake for 1 hour at 350 degrees.





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