Chicken Fried Pork Chops

Linda Mericle

By
@bakermom2

Here is some comfort food at its best. Pork chops flavorful and fork tender. My grandma used to make these, then my mom. She will still make them now and again and you bet I am right there with some excuse to drop in for lunch. This picture is from her kitchen. I make them as well for my family, but its just a bit better when your mom makes them.Then I get to sit at the table and anticipate eagerly!


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Comments:

Serves:

4

Prep:

10 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

4
pork chops
2 Tbsp
mustard
1/2 c
flour
2 Tbsp
oil
1 can(s)
chicken and rice soup

Directions Step-By-Step

1
Get out a nice large skillet with a lid. Heat it up with some oil, about 2-3 Tbsp.
2
Put the mustard in a small bowl and brush it on both sides of each pork chop. Put the flour on a plate or wax paper, then dredge each chop in the flour. Salt and pepper them as well.
3
Fry the pork chops on each side until browned. Now pour in the soup, then fill the soup can 3/4 full of water to add to the skillet. Return to a simmer and put a lid on it. Check it once in a while to make sure it does not dry out too much. Let simmer about 45 minutes, depending on the thickness of your pork chops. Sometimes I will lift the chops up to let sauce run under them. They will be fork tender and wonderful over rice or mashed potatoes.

About this Recipe

Course/Dish: Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy