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In a shallow bowl, combine ¼ cup flour, ground mustard, garlic pepper and seasoned salt. Add the pork chops, one at a time, and dredge to coat.
Heat the oil in a large skillet, and brown the chops on both sides. Browning the pork chops should take a couple minutes per side. You don't want to fully cook them through; just brown them enough to seal in the flavor and juices.
Transfer the pork chops to a 5-quart slow cooker, and pour the chicken broth over the chops. Cook, covered, on low for two to three hours, or until the meat is tender and the internal temperature reaches 145°F. Editor's Tip: Use an instant-read meat thermometer to ensure you don't overcook the pork chops. Check the internal temperature of the chops after about an hour and adjust the cooking time as needed.
Transfer the pork chops to a serving plate and keep them warm. Whisk the remaining flour into the cooking juices until smooth. Cook, covered, on high until the gravy is thickened. Serve it over the pork chops.
Recipe Variations
Play with the seasonings: A dried herb mix such as Italian seasoning or herbs de Provence is an easy place to start when adjusting the seasonings in the flour mixture. Like things on the spicy side? Try adding a little smoked paprika or cayenne pepper. Garlic powder is another good option. You can also use a teaspoon of a packaged pork chop seasoning blend or make your own pork chop seasoning.
Make them saucy: For a sweet and spicy variation, brush the pork chops with barbecue sauce before putting them into the slow cooker. Or, mix brown sugar, cider vinegar and a hint of spicy ground mustard to create a classic flavor combination that’s both sweet and sour. This sauce is also tasty on smoked kielbasa.
Add vegetables: Slice an onion and place it on the bottom of the slow cooker before adding the pork chops. You can also add sauteed mushrooms or whole baby carrots to the slow cooker.