In a bowl, combine the flour, salt, dry mustard and garlic powder. Mix well.
Dredge the pork chops in the flour mixture and place them in the hot skillet.
Allow them to brown for 2-3 minutes, then flip the pork chops to brown them on the other side for an additional 2-3 minutes.
Place the browned pork chops in a slow cooker.
Pour two cans of cream of chicken soup over the pork chops.
Cover the slow cooker and cook on high for 3-4 hours or on low for 4-5 hours, until the temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer.
The calories shown are based on the 1 serving, which is 1 pork chops with 1/6 of the gravy. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**