My kids love the rice and chops and the mustard gives a unique taste. It is easy to prepare and cook and easy to clean up!
Ingredients:
1 cup FRENCH'S® Classic Worcestershire Sauce
1 lb Thin cut pork chops
28 oz Chicken and Rice Soup
1 cup All purpose white flour
4 cup Minute Rice
Directions:
Trim pork chops and smear generously with French's classic yellow mustard and then dredge in flour seasoned with salt and pepper. Lightly brown dredged pork chops in skillet over medium heat, not cooking all the way through but just browning outside edges. Transfer pork chops to 8x10 baking pan. Pour Chicken and Rice soup over chops, stir in Minute Rice and 1 cup water. Bake at 350 degrees for 30 minutes or until rice is cooked through and pork chops are done.
French's Cook-Off 2009 Sponsors:
