In a medium bowl, add cream of mushroom, dried parsley, dried dill, garlic powder, onion powder, dried basil, and black pepper. Use a hand mixer (or a spatula and a few elbow grease) to combine the ingredients on LOW till solely tiny clumps of cheese stay, regarding 2-4 minutes.
Add vino (or chicken broth) to bowl and gently fold in with the cream till absorbed, regarding another 2-4 minutes.
Place pork chops within the bottom of a vi quarts cooker and prepare in a good layer. Pour ranch mixture on high and unfold till the crack of the pork chops area unit lined.
Cover cooker and cook on LOW for eight hours or HIGH for four hours.
Serve pork chops on a bed of rice or food and garnish with parsley (optional).