4 thick cut pork chops
1/2 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon seasoning salt
1 (10.5 ounce) can condensed chicken with rice soup
- In a pie plate or shallow dish mix flour, dry mustard and seasoned salt.
- Trim fat off of pork chops.
- Heat a small amount of oil in a skillet on medium heat.
- Dredge chops in flour mixture, then put in fry pan and brown both sides.
- Place in slow cooker with a can of chicken and rice soup. Cook on low about 8 hours.