6 to 8 lean pork chops (3/4 to 1-inch thick)
1/2 cup all-purpose flour
1 tsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1 (10 oz.) can cream of chicken soup
2 tbsp. oil

Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in crock-pot. Add can of soup. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours.

Submitted by: Debbie Detmer