Ingredients: 6 x Lean pork chops, 1" inch thick, (up to 8) 1/2 tsp Dry mustard 1/2 tsp Garlic powder 1/2 cup Flour 2 tbl Oil 1 tbl Salt 1 can Chicken and rice soup

Method:
Dredge pork chops in mixture of flour, salt, dry mustad and garlic powder.

Brown in oil in large skillet. Place browned pork chops in your CROCK -POT.

Add can of coup. Cover and cook on low for 6 to 8 hours. (High for 3 1/2 hrs)

YUM YUM!!!!! If you like onions you can also add them to the pork chops. I did and it was very very good.

Glen's

NOTE: Recipe as posted called for "1/12 teaspoon dry mustard"! Don't know if it should be 1-1/2, 1/2 or really 1/12 (which isn't a normally valid recipe measurement).