- Serves 4.
- 4 center-cut pork chops
- 1/2 cup Dijon mustard
- 1/4 cup all-purpose flour
- 3 Tablespoons vegetable oil
- 1 (10.5-oz) can condensed chicken and rice soup
Prepare pork chops by coating both sides of each one with mustard. Dredge coated chops in flour. Heat oil in a large skillet over medium-high heat. Place pork chops into hot oil, and cook until browned on both sides. Remove from pan, and discard any excess oil in the pan.
Return chops to the pan, and reduce heat to low. Pour undiluted soup over the chops, making sure to put an ample amount of rice on each one. Cover and cook on low for 30 minutes, or until pork is no longer pink and the juices run clear. Baste chops occasionally, and add water if necessary.