1/2 cup all-purpose flour
2 teaspoon salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork chops, trimmed
2 tablespoons vegetable oil
1 can condensed cream of chicken soup, undiluted
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 crockpot.

Combine soup and water; pour over chops. Cover and cook on LOW for 6 to 8 hours or until meat is tender.

If desired, thicken pan juices and serve with the pork chops.