In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over chops. Cover and cook on LOW for 6 to 8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops. This recipe yields 6 servings.