6		pork chops, boneless
1/2	tsp.	garlic powder
1/2	c.	flour
2	tbsp.	vegetable or canola oil
1	tbsp.	salt
1	can	chicken and rice soup, undiluted (10 oz.)
11/2	tsp.	dry mustard

Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder.  Brown in oil in large skillet.  Place browned pork chops in Crockery Pot.  Add can of soup.  Cover and cook on low 6 to 8 hours or on high 31/2 hours.