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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