6-8 pork chops
1 can cream of chicken soup
1/3 c. flour
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. garlic salt

Place dry ingredients in a plastic bag or mix in pie plate. Coat pork chops with dry ingredients. Brown coated pork chops in 2 Tbsp. of oil in a skillet. Place one chop at a time in the crockpot and put a small scoop of soup on each chop. (Roasted garlic cream of soup works well also.) Put some water (1 can) and any remaining soup in pan with drippings. Mix and then pour over the chops in the crock pot. Cook on low for 6-8 hours/or on high 3-4 hours. Serve over rice.