1 c. flour
1 tsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
4 to 6 lean pork chops
1 (10 oz.) can chicken and rice soup

Mix the first four ingredients. Coat pork chops with flour mixture and fry in skillet until brown. Place in crock-pot. Pour chicken and rice soup over chops and cook on low for 8 hours or on high for 4 hours.