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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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Loy Acerra Crane, Jackson, Tennessee Ingredients:
1/2 cup king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
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