Season the pork chops on both sides with the salt, pepper, garlic powder, and onion powder. Place the flour onto a plate or shallow bowl, set aside.
Place a large skillet over medium heat, once hot add the oil.
One by one, place the pork chops into the flour and shake off any excess.
Place the pork chops into the pan, not touching, you will need to do this in batches. Sear on both sides until golden brown, 3 minutes per side. You are not cooking them all the way through, just browning.
Place the browned pork chops into the bottom of an 8-quart slow cooker.
In a small bowl, whisk together the cream of chicken soup, au jus packet, and chicken stock until smooth. Pour over the pork chops.
Cook for 3-4 hours on high or 6-7 hours on low until tender.
Serve over mashed potatoes, rice, or egg noodles with the gravy. Garnish with parsley, optional.