CROCK POT PORK CHOPS

CROCK POT PORK CHOPS 1/2 cup all-purpose flour, divided 1/2 teaspoon ground mustard 1/2 teaspoon garlic pepper blend 1/4 teaspoon seasoned salt 4 boneless pork loin chops (4 ounces each) 2 tablespoons canola oil 1 can (14-1/2 ounces) chicken broth In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.