Remove excess air from the bag, seal, and freeze.
Thaw.
Pour the contents of the bag into slow cooker and cook on low for four to five hours.
Thaw.
Transfer the contents of the bag into a baking dish and bake at 350° for 45 minutes until the meat is white in the center.
Note that sometimes the bones in pork chops can create holes in the bag so I suggest double bagging this or using a silicone freezer bag.