4 to 6 1-inch thick pork chops
1 pkg (16-oz) frozen field peas with snaps, mostly thawed
1 1/2 tsp dried mustard
1 tsp salt
1/2 tsp garlic powder
1/2 cup all-purpose flour
2 tbsp canola oil
1 large onion, sliced
1 can (10.5-oz) condensed chicken broth
Place the peas in the bottom of a 6-quart slow cooker or crockpot.
Combine the dried mustard, salt, and garlic powder; sprinkle mixture over the pork chops.
Place flour in a shallow pie plate and dredge chops through the flour, shaking off excess.
In a large skillet, over medium-high heat, heat the canola oil until hot. Place chops in pan (in batches in necessary) and cook approximately 3 minutes per side until browned. Remove the pork chops from the skillet to the slowcooker, placing them over the peas.
Saute the onion in the hot pork chop drippings over medium-high heat for a few minutes until tender. (This adds extra flavor rather just slicing onions into the cooker.) Add the chicken broth and cook for a couple of minutes, stirring to loosen any particles left by the chops from the bottom of the skillet. Spoon this onion mixture over the pork chops in the cooker. Cover cooker and cook chops on low heat setting for 6-7 hours.