6    Lean pork chops, 1-in thick
1/2 c  Flour
1 tb Salt
1 1/2 ts Dry mustard
1/2 ts Garlic powder
2 tb Oil
1 c  Chicken and rice soup

Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder.
Brown in oil in large skillet. Place browned pork chops in CrockPot. Add
can of soup. Cover and cook on low 6 to 8 hours. (High: 3 1/2 hours).