Pork Chop And Rice Supper Recipe

• 2-6 pork chops (1/2-3/4" thick), trim off all excess fat
• 1 can chicken & rice soup
• 1/2 can water
• Salt & pepper to taste

1. Cook each side liberally with yellow prepared mustard and then with a coat of flour.
2. Brown both sides of the chops well.
3. Remove the chops from the pan, throw away the drippings, return them to the pan.
4. Pour the soup and water over the chops.
5. Simmer the chops for an hour, depending on their thickness.
6. Add in more water if necessary.
7. When chops are tender, remove from pan.
8. Bring the liquid mix to a boil.
9. Add in some light thickening of flour and water to this mix, bring it back to a boil.
10. Serve it as a gravy over rice.
11. I use UNCLE BEN'S® converted rice and its recipe from the box.
12. The mustard is not only for favor, but it is a meat tenderizer, too.

pork chops, chicken, water, salt

Taken from cookeatshare.com/recipes/pork-chop-and-rice-supper-47751 (may not work)