Very moist tender chops - and I usually can't eat pork chops because of the texture. I used rotisserie chicken seasoning before dredging the chops, sauteed the onion with garlic in olive oil, and then cooked them for 3 hours on high, 1 hour on low. Popped them in a 200 degree oven while finishing up the sauce, and they were cooked perfectly. The sauce really didn't thicken up much, and if I'd had the time, I probably would've added even more flour and cooked it on the stovetop - but it was good anyway.
Update - 1/9/14 - Made these tonight with the changes from the 'most helpful review', and I think it was even better. Still used the rotisserie chicken seasoning, then threw the chicken broth in the pan to deglaze the pan and scrape up the browned bits. I mixed in a can of cream of mushroom soup before adding it to the crockpot over the chops. I sautéed the onion in a little olive oil and added the garlic for a moment at the end, and then added just a bit more chicken broth. Probably should've added the onions to the crockpot before the broth/soup mix, but it still worked out just fine. I cooked about an hour on high and 4 hours on low, then removed chops to the oven to keep warm while thickening the sauce. It made a LOT of sauce - no need to double.
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Very moist tender chops - and I usually can't eat pork chops because of the texture. I used...