6-8 lean pork chops (about 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. Dredge chops with mixture. Heat shortening in skillet and brown chops on both sides. Place chops in cooker and add soup. Cook on low 6-8 hours or on high 3-4 hours. Yield: 6-8 servings.