1/2 cup Flour 1 teaspoon Salt 1 1/2 teaspoons Dry mustard 1/2 teaspoon Garlic powder 2 tablespoons vegetable oil 1 cup Chicken and rice soup pork chops Mix flour, salt, mustard and garlic powder. Dredge chops in this mixture. In a skillet with hot oil place the chops and brown them on both sides. Place chops in slow-cooking pot. Pour in soup. Cook on Low for 6 to 8 hours, OR on High 3 to 4 hours.