1/2 cup flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork loin chops (3/4″ thick), trimmed
2 tablespoons vegetable oil
1 can cream of chicken soup
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 a slow cooker. combine soup and water; pour over chops. cover and cook on LOW 6-8 hours or until meat is tender. if desired, thicken pan juices and serve with the pork chops.

6 servings