1/2 cup all-purpose flour
1 1/2 teaspoons 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 slow cooker.
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 slow cooker.
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.
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