6 to 8 pork chops cut 1 inch thick
1/3 c. flour
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. garlic salt
2 tbsp. shortening
1 can cream of chicken soup

Mix flour, salt, mustard and garlic salt and dredge chops with mixture. Heat shortening in skillet and brown chops on both sides. Place in cooker and add soup. Cook on low 6 to 8 hours or on high 3 to 4 hours.