I was able to find some nice, fairly thick bone in pork chops. This was great - the pork was nice and moist.
Spreading the chops with mustard first adds a lot of flavor. Coating them in the seasoned flour locks in that flavor.
The sear on the pork also locks in some of the mustard flavor.
The soup is where you loose me with the dish. I think it gives the pork some of its moisture, which is good.
I also think that the rice portion of the soup is what this dish a supposed platter.
To be honest there isn’t enough rice to serve as a side dish. Maybe is you used two or three cans of the soup you would have a small amount of rice to serve on the side.
I did end up making the Green Rice Casserole to go along with the pork.
So tasty - yes. Platter - no.
NIPPY PORK CHOP PLATTER
6 Pork Chops
Prepared Mustard
1/4 Cup Flour
1 Teaspoon Salt
1/4 Teaspoon Pepper
2 Tablespoons Melted Fat
1 Can Chicken and Rice Soup
Spread pork chops with a thin coating of mustard. Combine flour, salt and pepper in a paper bag. Shake chops in the bag to coat with flour. Brown in melted fat on both sides. Place chops in a baking dish. Cover with soup. Bake in a 350 degree oven for 40 minutes.
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