“This recipe has been a family favorite for 30 years! I learned to prepare this from a neighbor who was from Germany, hence the name! My hubby doesn't eat mustard but this is his all time favorite - be sure to try!” - by MLT
Ingredients
Adjust Servings
Original recipe yields 4 pork chops
Directions
- Prepare the pork chops by coating both sides of each one with mustard. Dredge the coated chops in flour. Heat the oil in a large skillet over medium-high heat. Place pork chops into the hot oil, and cook until browned on both sides. Remove from pan, and discard any excess oil in the pan.
- Return the chops to the pan, and reduce heat to low. Pour undiluted soup over the chops, making sure to put an ample amount of rice on each one. Cover, and cook on low for 30 minutes, or until pork is no longer pink, and the juices run clear. Baste the chops occasionally, and add water if necessary.
Nutrition
Amount Per Serving (4 total)
- Calories
- 351 cal
- 18%
- Fat
- 20.6 g
- 32%
- Carbs
- 12 g
- 4%
Based on a 2,000 calorie diet
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Reviews (43)
Rate This Recipe
"I love this one. I use regular cream of chicken soup and leave the chops sit in the mustard for a while before I coat and cook them. Easy and full of flavor...." See more"
BAREFOOTING
"This recipe sounded really quick, easy, and good. My husband and I both like mustard so I was excited about it, but I think that cooking it in the soup took away most of the mustard's flavor. I might ..." See moremake this again, but they tasted mostly like chicken and rice soup, not like mustardy pork chops. Also, the cooking time was not long enough if you're using pork chops with a bone. "
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