1/2 c. flour
2 tsp. salt
1 1/2 tsp. ground mustard
1/2 tsp. garlic powder
6 pork chops (3/4 inch thick) trimmed
2 tbsp. oil
1 can cream of chicken soup, undiluted
1/3 c. water

In a shallow bowl, combine flour, ground mustard, salt and garlic powder and dredge pork chops. In a skillet, brown both sides in oil. Place in greased crock pot. Combine soup and water until smooth; pour over chops. Cover and cook on low for 6 to 8 hours.