Hi, those crock pot pork chops sound good. Here's a variation on the same.

Don't dredge the chops, just brown them.

While those are browning pour a can of cream of mushroom soup and a can of water into a big lasagna size pan. Add a couple drops of gravy master or kitchen bouquet and whik a little.

Once the chops are browned on both sides add them to the soup in the pan.

Cover tightly with foil and place in about a 300-325F oven for an hour or more. They fall off the bone and are yummy with mashed potatoes and rice.