Season four boneless pork chops lightly with salt and black pepper, using less salt than usual because the condensed soup and onion soup mix already contain salt.

Whisk the cream of mushroom soup, dry onion soup mix, and water together in a bowl until the mixture is smooth and evenly combined. Stir in the optional garlic powder if desired.

Place the seasoned pork chops in the slow cooker and pour the soup mixture over them, spreading it so each chop is coated.

Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. Check thinner chops early and continue cooking until the pork reaches at least 145°F in the center.

Let the pork rest for 3 minutes after it reaches the safe temperature. Stir the gravy, spoon it over the chops, and serve with mashed potatoes, rice, or egg noodles.