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Ingredients
1/4 Cup sour cream
1/2 Cup all purpose flour
1 1/2 Teaspoon dry mustard
1/2 Teaspoon salt
1/2 Teaspoon garlic powder
6 (1� thick) Lean boneless pork chops
1 (10 3/4 oz) Can chicken broth
2 Tablespoons vegetable oil
Instructions
Combine flour, dry mustard salt and garlic powder in a shallow dish. Dredge chops in flour mixture and set aside. Combine remaining flour mixture with the chicken broth and pour into crockpot. Pour oil into a large skillet and place over medium high heat. Cook the chops in hot oil just until browned on both sides and then place in crockpot. Cover and cook on HIGH for about 3 to 5 hours or until tender; season with salt and pepper to taste. Serve with hot rice or mashed potatoes. If the gravy becomes too thick just add a little water. If gravy is too thin, add a little flour.