Tasty and super easy recipe. Scott and Adam do not like mustard, but they scarfed up these pork chops!
-Pork chops (I used 3, 1 inch thick boneless chops)
-Mustard (I used spicy brown mustard)
-Flour
-2 cans of chicken with rice soup and 2 cans of water (I only added 1 can of water and it was still quite watery. My suggestion is to just add the canned soup)
Cover pork chops with mustard and then dip in flour. Place pork chops in a pan with a little oil and brown for a few minutes on each side. Then, place pork chops in a 9X13 inch baking pan and add the cans of soup/water. Cover with foil and bake for 30 minutes at 350 degrees. Remove foil and bake another 30 minutes.
From the kitchen of Stephanie D'Amico.
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