Slow cooker pork chops with Irish whiskey

First post: I figured it might be handy to collect my recipes, perhaps occasionally share them as well. As with any advice you might take, for food or anything else, your mileage may vary (YMMV).

A note regarding the title of this blog: I looked up meanings of the word "foob" on Urban Dictionary, and you kids are all clearly going to hell. The simple fact is I misspelled "food" in a text to my son once, and now when we talk about dinner, inevitably we refer to it as "foob."

All measures are regrettably approximate: this is cookery, not baking.

Ingredients:

Six thick boneless pork chops
Three cups chicken stock
3/4 cup Irish whisky
2 tablespoons olive oil
Six toes of garlic (optional) 
1 teaspoon chili powder

1 teaspoon coriander (optional)
2 teaspoons oregano
1 teaspoon sage
1 teaspoon salt
1 teaspoon pepper

Arrange the pork chops on end, fatty edges down. 

(Edit: my first slow cooker is the old-school kind that's vertically oriented, not low-slung and oblong; now I also have one of the newer ones, and it's pretty awesome - I can fit an entire pork loin in there. But I shared this recipe before I had the new one, which explains the following parenthetical paragraph.)

(Kids, if you're using the newfangled kind of slow cooker, just arrange the chops however you think best. Also, get the hell off my lawn.)

Add just enough liquids so that the tops of the chops peek out. I always add the whisky first; if there is no room for the chicken broth, just leave it out. 

Sprinkle the dried spices on the pork; if you do it right, the spices will form a crust which is amazing. 

Set on high for four hours, or until the pork is sufficiently cooked. (Remember, dark meat takes longer to cook than white meat.) 

Here's a picture of the broth, which is tremendously tasty.