6 to 8
lean pork chops, about 1 inch thick
cup all-purpose flour
(10 oz.) can chicken and rice soup or chicken and wild rice soup
teaspoons dry mustard
teaspoon garlic powder
tablespoons vegetable oil
Coat pork chops in mixture of the flour, salt, dry mustard and garlic powder. Brown in hot oil in skillet, turning to brown both sides. Place browned pork chops in crock pot. Add chicken and rice soup. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.