I changed this so much based on the other posts that it is probably not the same recipe anymore. I doubled the soup, added spicy mustard and the left over flour to get it to thicken into a soupy gravy. The pork was fall-apart tender and very tasty. Next time, I don't think I'll bother with the pan frying part, as the breading falls off and it doesn't seem to need it. Served over wild rice, but I think I'll do it with potatoes next time.
All in all, a keeper. Thanks for the recipe Jan.
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I changed this so much based on the other posts that it is probably not the same recipe...