1/4 cup flour
1 tsp. dry mustard
1 tsp. garlic powder
salt and pepper to taste
6 thin-cut boneless pork chops
1 can Cream Of Mushroom Soup
2 cans condensed Chicken Noodle Soup
water

Mix together dry ingredients and dredge pork chops. Brown chops lightly and place in 9x13 pan. Spread Cream Of Mushroom Soup on top of chops. Pour over both cans of Chicken Noodle Soup. Add water if necessary.

Bake at 350°F for an hour or until fork tender.

Serve over mashed potatoes.

Submitted by: Andrea Stack