Exported from Now You're Cooking! v5.71

4 pork loin chops; cut 3/4 inch thick
1/2 cup flour
1 teaspoon salt
1 1/2 teaspoon dry mustard
1/2 teaspoon garlic powder; (opt.)
2 tablespoon veg. oil
1 cup chicken and rice soup

1. Mix flour, salt, mustard and garlic powder. Dredge chops in this mixture.

2. In a skillet with hot oil place the chops and brown them on both sides.

3. Place chops in slow-cooking pot. Pour in soup.

4. Cook on Low for 6 to 8 hours, OR on High 3 to 4 hours.

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