Cooking with a slow cooker can also be an economically smart choice, because you can use cheaper cuts of meat. Condensation acts as a self-baster, so traditionally tougher cuts of meat become tender in a slow cooker. And just because you're saving time and money doesn't mean you're sacrificing taste.
3/4 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt blend
1/4 teaspoon seasoned salt
4 pork chops
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth
In a large resealable plastic bag, combine 1/2 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides.
Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender.