Ingredients
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½ cup all-purpose flour
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1 ½ teaspoons dry mustard
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½ teaspoon garlic powder
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4 boneless pork chops
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2 tablespoons vegetable oil
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1 (10.5 ounce) can condensed chicken and rice soup
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¼ cup water
Directions
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Mix together flour, dry mustard, and garlic powder in a shallow bowl. Dredge pork chops in flour mixture; shake off excess.
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Heat oil in a skillet over medium heat. Cook pork chops in hot oil until browned, about 4 minutes per side. Place chops into a slow cooker. Stir together condensed soup and water in a small bowl; pour over chops in the slow cooker.
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Cook on Low for 6 to 8 hours or High for 3 1/2 hours. An instant-read thermometer inserted into the center of chops should read at least 145 degrees F (63 degrees C).
Nutrition Facts (per serving)
262 | Calories |
13g | Fat |
17g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 262 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 2g | 12% |
Cholesterol 40mg | 13% |
Sodium 517mg | 22% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 1g | 3% |
Total Sugars 0g | |
Protein 19g | 37% |
Vitamin C 0mg | 0% |
Calcium 27mg | 2% |
Iron 2mg | 10% |
Potassium 289mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.