Farm Journal's Country Cookbook, 1959
| 1 hour — 6 Servings | |||||||||||||||||||||||
Ingredients
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InstructionsSpread 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 (350F) 40 minutes. |
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