8 pork chops
Mustard to coat chops
Flour to dip chops
2 cans chicken gumbo soup
1 1/2 c. water
Salt and pepper

Salt and pepper chops. Coat chops with wet mustard both sides. Dip in flour after mustard. Brown on both sides. Place in a large baking pan, single layer. Add 2 cans chicken gumbo soup and 1 1/2 cups water. (For 4 chops, use 1 can of soup and also 1 1/2 cups water.) Bake covered 1 hour and 1 hour uncovered at 325 degrees. Total baking time, 2 hours.