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Posted by Stu Hopper 1/8 ts Pepper
---------------------------- 1 ts Dry mustard
6 ea Iowa chops (1" thick) 1/2 ts Garlic powder
1/2 c Flour 1 tb Lard
2 ts Salt 1 c Chicken Rice Soup
Combine the flour, salt, pepper, dry mustard and garlic powder.
Dredge the pork chops in the mixture. Melt the lard in a large
skillet and brown the chops. When the chops are brown, turn the
burner to low or simmer and pour the soup over the chops. Cover and
cook gently for 1 hour. Submitted By STEWART HOPPER On 04-16-95
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

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