—Loy Acerra Crane, Jackson, Tennessee
- 1/2 cup all-purpose flour
- 1-1/2 teaspoons ground mustard
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 6 boneless pork loin chops (5 ounces each)
- 2 tablespoons canola oil
- 1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
- 1 medium onion, quartered
- 1-1/2 teaspoons dried parsley flakes
- In a large resealable plastic bag, combine the flour, mustard, garlic salt and pepper. Add pork, a few pieces at a time, and shake to coat.
- In a large skillet, brown chops in oil on each side. Transfer to a 3-qt. slow cooker. Top with soup, onion and parsley. Cover and cook on low for 5-6 hours or until meat is tender. Yield: 6 servings.
Originally published as Old-Fashioned Pork Chops in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p74
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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