6 - 8 pork chops
1/3 cup all-purpose flour
1 tsp. each salt, dry mustard
1 tbsp. vegetable oil
1 medium onion, chopped
1 clove (large) garlic, minced
1 can (10-3/4 oz.) cream of chicken soup, undiluted
Coat chops with mixture of flour, salt, mustard, and garlic salt. In skillet, brown on both sides in hot oil with onion. Add garlic in last minute. De-glaze pan with a little water or broth. Place chops into crockpot. Add soup and pan drippings. Cover. Cook on Low 6 - 8 hours, or High 3 - 4 hours. Makes 6 - 8 servings.
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