Measure flour in a bowl.
Add dry mustard.
Add garlic powder.
Mix well. Set aside.
In a separate bowl, add the condensed cream of chicken soup.
Fill empty soup can with water and pour into bowl.
Stir well. Set aside.
Pout oil into large pan or wok. Heat oil over medium heat.
Place one pork chop in flour. Flip, to coat all sides.
Place pork chops in hot oil and cook a few minutes until it starts to sizzle and the bottom begins to brown.
Flip pork chops and brown other side. Remember, you are just adding a little color and flavor to the chops, not cooking all the way through.
Place on plate to cool (no need to use paper towels to drain).
Repeat process for all pork chops. Add to slow cooker when cool enough to handle. I like to use bags made specifically for the crockpot for easy cleanup.
Stir soup mixture again, then pour over pork chops.
It's OK if the soup isn't completely blended.
Cover the crockpot with lid. Cook on high 6-7 hours.
It will look like this when you open the lid. You can use the sauce as gravy.
Place pork chops on a bed of cooked rice and pour sauce over both. Sprinkle with salt and pepper to taste. Serve and enjoy!