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1/2 cup flour
1 tablespoon salt
1 1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
6 to 8 lean pork chops*
2 tablespoons vegetable oil
1 10. 5-ounce can of chicken rice soup
Combine flour, salt, dry mustard and garlic powder in a bowl or glass pie plate. Then dredge pork chops in the flour mixture. Brown coated pork chops in oil in skillet on medium heat until brown. Place browned pork chops in slow cooker. Pour can of soup over them. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours.
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