Pork Chops and Gravy

I have a confession to make. I can't make pork chops. Well, I can, but they are usually tough or dry or nasty or . . .
Anyway, I'm constantly trying new recipes and rather liked this one. It wasn't as juicy as those Hormel-cut-your-chop-with-a-fork commercials that continue to mock my failure, but it was good. And it's one pan for the chops and the gravy. Win win!!

Pork Chops and Gravy
6 Pork Chops
1 large onion, sliced (or dried onion flakes, as I usually use)
2 c beef broth
2 Tbsp flour
1 c sour cream
Sage, rosemary, etc

Rub chops with seasoning. Brown chops in a large skillet with onion. Pour broth over chops. Cover and simmer for 20 minutes. Remove chops. Add some cold milk to flour and stir until smooth. Pour into broth mixture and stir until thickened. When broth is thickened, add sour cream. Stir until smooth. Serve chops with gravy.

Crock Pot Pork Chops

I struggle with pork chops because I always seem to dry them out. Then it's like you're eating leather, which (let's face it) no one really wants to do. This recipe keeps them moist and has a good flavor, but I'm still looking for that perfect pork chop recipe. Ideas?

Crock Pot Pork Chops
4 Pork Chops
1 can Cream of Mushroom soup
2 Tbs apple juice
1/4 tsp dried thyme
1/2 tsp garlic powder
3 Tbs flour
2 Idaho-sized potatoes (or about 6 normal sized ones)

Cube potatoes and put on bottom of crock pot. Mix soup, juice, thyme, garlic, and flour and put half of it over the potatoes. Place the pork chops on top and cover with remaining soup mixture. Cook 6-7 hours on low (or I did 4 hours on low and the last hour on high--whatever you have time for).