Sunday's dinner was Chicken Fried Chops, wide egg noodles, buttered baby carrots, O'Charley's rolls. I didn't make any dessert as we are still eating the chocolate cheesecake from Valentine's Day and chocolates that I received from dh. The pork chops are very tender. I usually decide to make them in the late afternoon - too late for the slow cooker but I follow the same directions and ingredients but simmer them for 1 hour in a large covered skillet. Either done in the slow cooker or on the stove, they are delicious. But yesterday I remembered early enough to put them in the slow cooker.

CHICKEN FRIED CHOPS

1/2 cup flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork chops
2 tablespoons oil
1 can cream of chicken soup
1/3 cup water

In a shallow bowl, combine flour, salt, mustard and garlic powder. Dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water, pour over chops. Cover and cook on low for 6-8 hours or till meat is tender. If desired, thicken pan juices and serve with the chops.

O'CHARLEY'S ROLLS
Yield: 1 1/2 dozen

Mix:
1/2 cup vegetable oil
1/2 cup boiling water
1 teaspoon salt
1/3 cup sugar

Mix and pour into oil mixture:
1/2 cup warm water
1 package dry yeast

Add:
1 large beaten egg - mix well

Add:
3 cups flour - form into a ball

Lightly flour this ball and put into a bowl. Let rise for 2 hours. Shake the bowl so the ball drops down in size somewhat. Then pinch off 3 pieces for each roll. (I was lazy and just pinched off 1 large piece per roll) Then roll into little balls. Place the 3 balls in a well-greased muffin pan. Let rise for 2 hours. Bake at 400 degrees for 10-15 minutes.