Mustard
Flour
Pork chops
1-2 cans chicken noodle soup
1 tsp. oil

Run pork chops under cold water, then coat both sides in mustard. Roll in flour. Fry until golden brown in teaspoon oil. Lay chops flat in a baking dish and put the juice from the soup on top. Bake at 325 degrees for 20-25 minutes. After 15 minutes of baking put noodles on top of chops. Serve with applesauce and vegetables.