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Instructions |
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Combine flour, dry mustard, salt and garlic powder in a shallow dish. Dredge chops in flour miture and set aside.
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Combine remaining flour mixture with the chicken broth and pour into crock pot.
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Pour oil into a large skillet and place over medium-high heat. Cook the chops in hot oil just until browned on both sides and then place in crock pot. Cook, covered on High for about 3 to 5 hours or until tender. Season with salt and pepper to taste.
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Serve with hot rice, noodles or mashed potatoes.
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| Serving
Suggestions |
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If the gravy becomes too thick just add a little water. If gravy is too thin, add a little flour.
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Originally Submitted
3/29/2010
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 Recipe "Pin It"){kind=logo}
