Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon dry mustard
• 1 teaspoon seasoning salt
• 4 thick cut pork chops
• 2 tablespoons olive oil
• 1 (10.5 ounce) can condensed chicken with rice soup

Instructions

1. In a pie plate or shallow dish, mix flour, dry mustard, and seasoned salt. Trim fat from pork chops.
2. Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.
3. Place in chops into a slow cooker, and pour the chicken and rice soup over them. Cover, and cook on Low about 8 hours.