Dredge pork chops in mixture of flour, salt, dry mustad and garlic powder. Brown in oil in large skillet. Place browned pork chops in your CROCK -POT. Add can of coup. Cover and cook on low for 6 to 8 hours. (High for 3 1/2 hrs)

YUM YUM!!!!! If you like onions you can also add them to the pork chops. I did and it was very very good.

Glen's
NOTE: Recipe as posted called for "1/12 teaspoon dry mustard"! Don'tknow if it should be 1-1/2, 1/2 or really 1/12 (which isn't a normally valid recipe measurement).
Posted to TNT Recipes Digest by Bbw784 <Bbw784@aol.com> on Mar 19, 1998