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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.