6 to 8 lean pork chops
1/2 c. flour
1 tbsp. salt
1 1/2 tsp. dry mustard
2 tbsp. oil
1/2 tsp. garlic powder
1 can chicken and rice soup

Combine flour, salt, mustard and garlic. Dredge chops in mixture. Brown chops in oil and put in crock-pot. Pour soup over and cook 3 1/2 hours on high or 6 to 8 hours on low.