helen

1/2 cup all purpose flour
1 1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 1 inch thick, lean boneless pork chops
1 10 3/4 ounce can condensed chicken broth
2 tablespoons vegetable oil

Combine flour, dry mustard, salt and garlic powder in a shallow dish.
Dredge chops in flour mixture and set aside. Combine remaining flour
mixture with the chicken broth and pour into crockpot. Pour oil into a
large skillet and place over medium high heat. Cook the chops in hot
oil just until browned on both sides and then place in crockpot. Cook,
covered on high for about 3 to 5 hours or until tender. Season with
salt and pepper to taste. Serve with hot rice or mashed potatoes. If
the gravy becomes too thick just add a little water. If gravy is too
thin, add a little flour.