Oxmoor House APRIL 2005
Combine first 4 ingredients in a shallow dish; dredge chops in flour mixture, and set aside.
Combine remaining flour mixture and chicken broth in a 3 1/2-quart slow cooker.
Pour oil into a large skillet; place over medium-high heat until hot. Cook chops in hot oil just until browned on both sides; place in slow cooker.
Cook, covered, on HIGH 2 to 2 1/2 hours or until tender. Serve with hot rice or mashed potatoes.
Go to Full Version of