Chicken-Fried Chops
1/2 cup all-purpose flour
2 teaspoons salt
1-1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork loin chops (3/4 inch thick), trimmed
2 tablespoons vegetable oil
1 can (10-3/4 ounces) 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 5-qt. slow cooker. Combine soup and water; pour over chops.
Cover and cook on low for 6-8 hours or until meat is tender. If desired,
thicken pan juices and serve with the pork chops
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