4 to 6 Pork chops, any cut and any size
1 can of chicken and rice soup.
1) Flour the pork chops and brown them in a frying pan.
2) Place all the pork chops in the crock pot and pour the soup undiluted over the chops.
3) Cover and cook on low for 6 hours.
**For this recepie, when I am in a hurry or just not in the mood to fry the chops, I have taken them out of the freezer, placed them in the crockpot and poured the soup over top and cooked them on low. They turn out just as great. It is hard to convince the little ones that they are not eating chicken.
Nancy O’Dell
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