COUNTRY PORK CHOPS AND GRAVY

This is an old recipe from Southern Indiana.

1/2 cup all-purpose flour (Note: I recommend using while whole wheat flour)

1 1/2 tsp dry mustard

1/2 tsp salt

1/2 tsp garlic powder

6 (1-inch thick) lean boneless pork chops

1 can (10 3/4-oz) condensed chicken broth

2 tbsp vegetable oil

Combine flour, mustard, salt and garlic powder in a shallow dish. Dredge chops in the flour mixture; set aside. Using a whisk combine the remaining flour with the broth and pour into slow cooker.

Pour oil into a large skillet over medium-high heat. Brown chops on both sides then place in the slow cooker. Place lid on cooker and cook on high 3 to 5 hours or until tender. Season with pepper and additional salt, if desired.

Note: Gravy may be thinned by whisking in a little water or thickened by whisking in a little flour.

Delicious served with hot rice or mashed potatoes. 

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