Thursday, February 3, 2011

Gumbo Pork Chops



This recipes makes the most tender pork chops. They fall apart like shredded chicken. The recipe itself is not super spicy, even my daughter will eat the chops.

I normally buy progresso chicken gumbo, but the campbell's one is milk free.

Serves 4

4 pork chops (I prefer boneless)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 1/2 teaspoons dry mustard
2 tablespoons oil, for browning
2 (15 ounce) cans chicken gumbo soup
steamed rice/mashed potatoes, if desired

In a shallow dish, combine flour, salt, garlic powder and mustard; dredge chops to coat.
In a skillet, heat oil and brown chops; place chops in a crock pot and pour skillet drippings over chops.
In the same skillet, add the soup and stir to loosen brown bits from the pan; pour this over the chops.
Cover and cook on low for 6-8 hours. Serve over or with steamed rice or mashed potatoes, if desired.

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