6 pork chops (boneless or with bones)
1/2 cup flour
2 tsp. salt
1 1/2 tsp. ground mustard
1/2 tsp. garlic powder
oil for frying chops
1 can cream of chicken soup
1/3 cup water
Mix the flour, salt, ground mustard and garlic powder together. Dredge the chops in the flour mixture and fry in a skillet. You don’t need to cook them all the way, just get them browned. Put the chops in the slow cooker.
Mix the soup and water together. Pour into the hot skillet, stirring to pick up all the little crispy pieces left by the chops. Pour the gravy over the top of the chops in the slow cooker. Cook on low for 6-8 hours.
***I didn't have mustard powder on hand, so I first coated each strip in mustard, then dredged each mustard coated pork chop in the flour, salt, and garlic powder mixture. It still turned out fabulous!
