Place peas in a lightly greased 6 qt. slow cooker.

Combine mustard, salt and garlic powder; sprinkle over pork chops. Dredge pork in flour.

Cook pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or just until browned. Transfer pork to slow cooker. Reserve drippings in skillet.

Saute onion in hot dripping over medium-high heat 6 to 7 minutes or until tender. Add chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Spoon onion mixture over pork in slow cooker. Cover and cook on low 6 hours.