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Chicken-fried Chops

1/2 cup all-purpose flour
2 teaspoons salt
1-1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
6 pork loin chops (3/4 inch thick) trimmed
2 tablespoons vegetable oil
1 can (10 3/4 ounces) 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 skilled, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken any juices and serve with the pork chops.Serves 6.

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