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Trim away excess fat from outer edges of pork chops. In a shallow bowl, combine flour, salt and pepper. Spread a thin coating of prepared mustard on both sides of chops. Dip in seasoned flour. In a large heavy skillet with a tight-fitting lid, melt shortening and brown chops on both sides. Use a wide spatula to lift chops carefully so browned coating is not disturbed as chops are turned. Add soup and water. Cover. Simmer 1-1/2 to 2 hours or until chops are tender. Add more liquid as needed during cooking time. |