In a skillet, heat 2 T. olive and 1 T.butter over medium-high heat. Lightly season the pork chops on both sides with black pepper; add to skillet and sear 2-3 minutes per side. Remove chops to a plate.

Combine all spices in a small bowl; lightly sprinkle each side of pork chops with spice mixture before placing into Crockpot.

If you have a rack or trivet for your Crockpot, insert it into the Crockpot and add I cup hot water. Do not let water come up over the rack; adjust amount as necessary. Place chops on rack/trivet.

If you do not have a rack/trivet, wad up foil into large balls and place in Crockpot. Place the pork chops over each foil ball to "rest", then pour a small amount of hot water around edges, being careful not to cover pork chops with water. The water will help steam the chops and lock in moisture while cooking.

Cut up remaining butter into large slices and place on top of each pork chop.

Place lid on Crockpot and cook on LOW 4-6 hours, checking for doneness at earliest time listed.