Pork Chops and Rice

• 4 pork chops
• 1 12 tablespoons prepared mustard
• 12 cup flour
• 1 (10 1/2 ounce) can condensed chicken with rice soup
• 1 tablespoon canola oil

1. While oil is heating, use the mustard to form a thin coat over the pork chops.
2. In a plastic storage bag, place the flour and add the chops, shaking to coat.
3. Place the chops in the oil, browning on one side then turning to brown the other side.
4. Add the chicken and rice soup, undiluted.
5. Cover and simmer until chops are tender.
6. Serve over hot, steamed rice.

pork chops, mustard, flour, condensed chicken, canola oil

Taken from www.food.com/recipe/pork-chops-and-rice-175249 (may not work)