The thought of pork chops floating in warm liquid for 8 hours.....
Lol, well, now that ypu put it that way...
Actually, when I can get a cheap, fatty loin end pork roast, I do it in the slow cooker. I brown the well seasoned roast on all sides in a skillet, then sweat some onions and garlic in the same skillet, and deglaze with white wine. The onions are put in the slow cooker along with the deglazing liquid, a little stock, some quartered apples, chunks of carrots, and fresh thyme. I've also added quartered fennel too, but not everyone like fresh fennel.
The browned roast is then put on top of the veggies (bone side down) so it's mostly held out of the liquid.
The apples break down a bit after 3 or 4 hours, so they end up being part of the gravy. The veggies are removed and served on the side, and the remaining liquid is reduced and finished with a good chunk of butter.
I guess this can be done with leaner pork chops, but you'll definitely need the gravy.