6 to 8 pork chops (1-inch thick)
1/2 c. flour
1 1/2 tsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
1 can chicken and rice soup

Mix all the dry ingredients. Roll pork chops in flour mixture. Brown in oil in large skillet and place in crock-pot. Add can of soup. Cover and cook on low for 6 to 8 hours or high 3 1/2 hours.