Season the pork chops with salt, pepper, and dried oregano on both sides.

Heat olive oil in a skillet over medium-high heat. Sear the pork chops for about 2-3 minutes on each side until browned. This step helps to seal in the flavors.

Transfer the seared pork chops to the crockpot.

In the same skillet, add the sliced onion and minced garlic. Sauté for a few minutes until the onion becomes translucent and slightly caramelized.

Add the sautéed onions and garlic to the crockpot, spreading them evenly over the pork chops.

Pour the stock over the pork chops, ensuring they are partially submerged. Add more stock if needed.

Scatter the sliced olives on top.

Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The pork chops should become tender and juicy.

Once cooked, carefully remove the pork chops from the crockpot and transfer them to a serving platter.

If desired, you can thicken the sauce remaining in the crockpot. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the sauce. Cook on high heat for an additional 10-15 minutes until the sauce thickens.

Pour the sauce over the pork chops and serve hot.