(RECIPE POSTED BY DIANE SYLVAIN DUBE)
6−8 lean pork chops (1 in. thick)
1/2 cup flour
1 tbsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
2 cans chicken & rice soup (use more if you feel like it...)
Dredge pork chops in mixture of flour, salt, dry mustard, and garlic powder.
Brown in oil in large skillet.
Place browned pork chops in crock pot. Add soup. Cover and cook on low for 6−8 hours, or on HIGH for 3 1/2 hours.
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