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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