In a large bowl, whisk together the chicken stock, Sherry, garlic, paprika, garlic powder, Greek and Italian seasonings, oregano and basil. Set aside. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place the olive oil into a large cast iron skillet heat over medium high heat, add the pork chops and sear about one minute per side, remove from skillet and add to the slow cooker, pour the sauce over the chops, cover, and cook on High for 3-1/2 to 4 hours. Turn over half way through the cooking period. When cooking time has completed, remove chops and keep warm.
Make a slurry of a 1/4 cup of flour and a small can of V-8 vegetable juice, add to liquid in the cooker and thicken to desired texture.