Nippy Pork Chop Platter

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Mustard gives pork chops the tang


  • 6 lean pork chops, ¾ thick
  • Prepared mustard
  • ¼ c. flour
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 2 tblsp. melted fat
  • 1 can condensed chicken rice soup


  • Spread pork chops with thin coating of mustard.
  • Combine flour, salt and pepper in paper bag; shake chops in bag to coat with flour, then brown in melted fat in heavy skillet.
  • Place chops in baking dish; cover with soup. Cover; bake in moderate oven (350°) 40 minutes.