1/2 cup all-purpose flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 (3/4 inch thick) pork loin chops, trimmed
2 tablespoons vegetable oil
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/3 cup water
In a shallow bowl combine flour, salt, mustard and garlic powder; dredge pork chops.
In a skillet brown the chops on both sides in oil. Place in crockpot.
Combine soup and water; pour over chops. Cover and cook on LOW for 6-8 hours or until meat is tender. Thicken juices and serve with the pork chops, if desired.