1/2 cup Flour
1 teaspoon Salt
1 1/2 teaspoons Dry mustard
1/2 teaspoon Garlic powder
2 tablespoons vegetable oil
1 cup Chicken and rice soup
pork chops
Mix flour, salt, mustard and garlic powder. Dredge chops in this mixture. In a skillet with hot oil place the chops and brown them on both sides. Place chops in slow-cooking pot. Pour in soup. Cook on Low for 6 to 8 hours, OR on High 3 to 4 hours.