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Instructions |
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Blend mustard and garlic together in a small dish. Add flour to a shallow dish. Spread both sides of pork chops with mustard mixture; dip both sides of pork chops into flour.
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Heat a nonstick frying pan over medium heat and coat generously with cooking spray. Set pork chops in the pan and let them brown. Flip the chops to other side and continue cooking until nicely browned on the second side.
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Place chops in a 9 x 9 baking dish. Open soup can and pour broth into a measuring cop, reserving rice. Spoon rice evenly over the top of the chops. Add 1/2 cup of water to broth and pour around chops. Sprinkle paprika over rice. Bake in oven about 45 minutes (or until chops are cooked throughout.) Liquid left in pan can be used as gravy. If liquid is not thick enough, thicken with 1- 2 teaspoons of Wondra quick-mixing flour.
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Suggestions |
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Calories- 275, Fat- 9.5 g, Carbohydrates- 8 g, Protein- 36 g, Yield- 4 servings
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Originally Submitted
12/2/2011
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