6 to 8 lean pork chops, 1-inch thick
1/2 cup flour
1 tablespoon salt
1 1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
2 tablespoons oil
1 can chicken-rice soup
Dredge pork chops in a mixture of flour, salt, dry mustard, and garlic powder. Brown in oil in a large skillet.
Place in Crock Pot, add soup. Cook on low 6 to 8 hours; high for 4 hours.