6 to 8 lean pork chops, 3/4 to 1 inch thick
1/3 c. flour
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
1 can cream of chicken soup or cream of mushroom soup
Thinly sliced onion, pepper (optional)

Coat chops with mixture of flour, salt, mustard, garlic powder. Brown on both sides in hot oil in large skillet. Put chops in slow cooker (crock pot) add onions if desired. Add soup, rinse can with water about 1/2 cup, and add to drippings in skillet, heat, pour over soup and sprinkle with peppers if desired. Cover and cook on low 6 to 8 hours, or high 3 to 4 hours. Variations: Mix 1/4 teaspoon sage, thyme or marjoram into flour mixture. Serves 6 to 8.