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.  

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