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Pork Chops

6 to 8 lean pork chops, (1-inch thick)
2/3 cup flour
2 tsp dry mustard
1 tsp garlic powder
2 Tblsp oil
2 cans Cream of Mushroom soup

Trim all the fat from the chops. Mix all dry ingredients together. Coat chops with dry ingredient mixture. Brown well in hot oil. Put chops in slow cooker. Add soup, cover and cook on LOW 6 to 8 hours or 3 to 4 hours on HIGH.

NOTE: The dry mustard does not make this dish hot.


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