Ingredients
½ cup all-purpose flour, divided
½ tsp ground mustard
½ tsp SIDS CRAZY SALT
4 boneless pork loin chops (110 g each)
2 tbsp rice bran oil
850 g chicken stock
Directions
In a shallow bowl, combine ¼ cup flour, mustard and SIDS CRAZY SALT. Add pork chops, one at a time and dredge to coat. In a large frypan, brown chops in oil on both sides.
Transfer to a 5-lt slow cooker. Pour stock over chops. Cook, covered, on LOW for 2-3 hours until meat is tender.
Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth then cook, covered, on HIGH until gravy is thickened.
