Pork chops
Chicken with rice soup
Mustard
Salt
Lemon pepper
Flour
Vegetable oil

Heat oil in skillet. Cover bottom 1/4 inch salt and lemon pepper pork chops. Cover both sides with mustard. Dip into flour, both sides. Put into hot grease and cook until nicely browned and crisp.

Pour 1 can of chicken with rice soup and 1 can of water over chops. Simmer for at least 1 hour. Mixture for about 5 chops. Double for 8-10 chops.