Smothered Chicken Fried Pork Chops

Ingredients

6 to 8 lean pork chops, 1-inch thick
1 egg
2 Tbs. water
1/2 c. flour
1 Tbs. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/4 to 1/2 tsp. pepper
2 Tbs. oil
1 can cream of mushroom soup or chicken-rice soup
1 c. milk
3 to 4 potatoes washed and quartered
1 onion, sliced thinly into half rings

Directions

In a pan, or shallow bowl, beat the egg and water together.

In a low sided pan or bowl, mix the flour, salt, mustard, and garlic powder together. 

Dip the pork chops in the egg mixture. Let the excess egg drip off. Dredge the pork chops in the flour mixture. Set aside on a pan or rack for a few minutes. This helps the coating to stay on the meat and not fall off during frying. 

Heat the oil in a skillet.  Brown both sides of the pork chops. You don't need to cook the pork chops all the way through, you just want them to be nicely browned.  

Combine chicken-rice soup and milk together.  Hint: You can fill the empty soup can almost full of milk instead of using a measuring cup.

Place the pork chops in a Crock Pot or in a casserole dish that has a lid. Place the potatoes over the pork chops and add the onions.  Pour the soup and milk mixture over the top. Cook on low 6 to 8 hours; high for 4 hours.  Or bake in the oven at 200° for 6 to 8 hours.