Chicken Lickin' Good Pork Chops

6-8 Lean pork chops 1" thick
1/2 cup flour
1 tsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
1 can chicken stock

Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder.

Brown in oil in a large skillet.

Place browned pork chops in a crock pot.

Add the can of stock.

Cover and cook on low for 6-8 hours (or high for 3 1/2 hours).

Michelle's notes:  Do not overcook chops.  Can also do this over the stove.  Serve over rice.

Crescent Chicken Squares

Courtesy of The Sideline Mom @ Tasty Kitchen

1 can Pillsbury Crescent Rolls
1-½ cup Cooked Chopped Chicken
¾ blocks Cream Cheese
3 Tablespoons Butter
¼ teaspoons Onion Powder
2 Tablespoons Milk
1 dash(es) Salt
1 dash(es) Pepper

Mash cream cheese and butter together.Mix in onion powder, milk, salt and pepper.Stir chopped chicken into mixture.

Separate Crescent rolls into 4 rectangles. When unrolled and you will be able to see 4 rectangles quite easily. You can pinch together the perforated line that runs diagonally down the rectangle to ensure that none of the divine creamy mixture tries to make a run for the border. Or not.

Then spoon a generous amount of chicken mixture into the center of each.Close the pocket by pulling all 4 corners together at the top and again pinch down each seam to ensure none of the divine creamy mixture escapes.

Bake at 350 for 20-25 minutes.

Michelle's notes: I didn't have any onion powder. All I had was dried minced onion, so I sprinkled in a little of that. I didn't affect the texture to me at all. Also, this only makes 4 pockets. I could only eat one, but would double the recipe next time especially for leftovers.