Even after two minor changes, this was still a bland dish. First, I don't normally brown my chops, but with my 99% success rate of dry chops, I was hoping that would help things. After 5 hours on low, my 1in thick chops were dry. My two changes: subbed 1/4 cup white wine for water (tasted great!), and added dehydrated mushrooms. Shortly before serving, I moved the sauce to a pot, added a slurry (1T cornstarch and 2-3T cold water) to thicken, then served over the chops and mashed taters. The gravy tasted great on the taters, and I may make plain gravy this way again. If I make the chops again, less cooking time, and more seasoning in the gravy.
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Even after two minor changes, this was still a bland dish. First, I don't normally brown my...