Ingredients:
4 -6 pork chops
3 tablespoons oil
regular table mustard ( I use Frenches)
3 (10 -13 1/3 ounce) cans chicken and rice soup ( You may use chicken broth with a handful of rice or cream of mushroom soup.)
1 -3 cup milk
1/4 cup cornstarch, mixed with about
3/4 cup water
salt (optional)
Directions:
Trim any excess fat.
Brown pork chops in frypan with oil.
When browned but not thoroughly cooked spread mustard over both sides of chops.
Pour the cans of soup over the pork chops and let simmer for about 45 minutes.
Keep an eye on it so it doesn’t get dry.
If the chops are thick like Costco chops you may want to add a little more water and cook a little longer.
When meat is tender take the chops out of the pan and add some milk and stir to make a gravy.
Bring to boil and add cornstarch and water mixture.
Add more milk if it gets to thick.
Add salt if needed.
Bring to boil and put chops into the gravy.
Serve over mashed potatoes or white rice.
Servings: 4-6
Time preparation: 20 min.
Time total: 65 min.