Chicken Fried Pork Chops 1/2 cup all-purpose flour 2 teaspoon salt 1 1/2 teaspoons ground mustard 1/2 teaspoon garlic powder 6 pork chops, trimmed 2 tablespoons vegetable oil 1 can condensed cream of chicken soup, undiluted 1/3 cup water In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a crockpot. Combine soup and water; pour over chops. Cover and cook on LOW for 6 to 8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops.