"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
6 Pork chops French's Mustard 1/4 cup Flour 1 can condensed Chicken Rice Soup
Smear mustard on both sides of pork chop. Coat with flour. Fry in skillet until browned on both sides. Season with salt and pepper. Place in shallow baking dish. Pour one can of Chicken Rice condensed soup over the chops. Bake in 350º oven for 40 minutes.
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