Season pork chops with salt, pepper, garlic powder, onion powder, and Mrs. Dash.

Heat oil over medium-high heat & brown chops.

Thinly slice onion while chops brown.

Place pork chops into preheated crockpot.

Cook onions with a little salt & pepper over medium-low heat for about 12 minutes (until light-brown & cooked through).

Add 2 Tbsp minced garlic & 3 Tbsp rice flour. Stir until flour is moistened.

Cook over low heat for about 2 minutes.

Add 3/4 cup of dry white wine and 2 Tbsp apple cider vinegar.

Stir and cook until your onion sauce starts to thicken.

Pour into crockpot over pork chops.

Cook for 6-8 hours on low or about 4-5 on high.

Remove pork chops when fork-tender, leaving as much of the sauce as possible.

Add 2 Tbsp of Dijon mustard and 1/2 cup heavy whipping cream. Stir well.

Pour sauce over the chops on the serving plate or on individual plates.