Recipe Details
Ingredients
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½cupall-purpose flour
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1 ½teaspoonsdry mustard
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½teaspoongarlic powder
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4boneless pork chops
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2tablespoonsvegetable oil
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1(10.5 ounce) cancondensed chicken and rice soup
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¼cupwater
Cooking Directions
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Mix together flour, dry mustard, and garlic powder in a shallow bowl. Dredge pork chops in flour mixture; shake off excess.
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Heat oil in a skillet over medium heat. Cook pork chops in hot oil until browned, about 4 minutes per side. Place chops into a slow cooker. Stir together condensed soup and water in a small bowl; pour over chops in the slow cooker.
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Cook on Low for 6 to 8 hours or High for 3 1/2 hours. An instant-read thermometer inserted into the center of chops should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories262 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 2g |
12% |
| Cholesterol 40mg |
13% |
| Sodium 517mg |
22% |
| Total Carbohydrate 17g |
6% |
| Dietary Fiber 1g |
3% |
| Total Sugars 0g |
|
| Protein 19g |
37% |
| Vitamin C 0mg |
0% |
| Calcium 27mg |
2% |
| Iron 2mg |
10% |
| Potassium 289mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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