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| PORK CHOPS & CHICKEN RICE SOUP | |
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4 pork chops 3 cans chicken rice soup 3 cans water Mustard Flour Butter Spr ead both sides of pork chops with mustard and dip in a bowl of flour to coat both sides. Fry in frying pan with butter to brown both sides. Put pork chops in large 5 quart pan and 3 cans of soup. Pour the 3 cans of water in fry pan to loosen the stuff off the bottom of pan and add to pan with pork chops. Put lid on and simmer for 1 hour. | |
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recipe reviews #143123
Cyndi (Oregon) says:
Funny thing I have been making this for my family for the past 41 years and my mother used to make this, we do not flour the chops we pepper & garlic power them and fry ( salt is in the soup)add 2 cans chicken & rice soup no water. And simmer low for about 20 minutes. Makes for a very rich gravy. My kids now make it for their family's they call it the yellow dinner because we always had it with chicken rice a roni (with the gravy over it) and corn
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