Grandma Helens Chicken Fried Pork Chops
Featured Pinch Tips Video
- regular pork chops. not too thin, not to thick.
- your favorite mustard.
- 1/2 c
- 2 can(s)
- chicken noodle or rice or star soup
1Cut the extra fat around the edges of the chops so they do not curl up while cooking. Brush with mustard and dredge in flour. Heat a skillet up with some oil in it.
2Fry the pork chops up until browned. I usually have to do this in batches. Putting them all back in the pan, now add the soup, pouring it over the top and adding 1/2 a can of water as well.
3Simmer for about 45 minutes until tender, checking to see if it drys out and needs more water. If so, add a little bit at a time. It has a ready made gravy! Just make up some mashed potatoes to go with it-whoo-hoo!