Last week I followed a crockpot/slow cooker recipe and dumped my pork chops in with a can ot two of cream of mushroom soup I didn't like the texture of the (bone in) chops at all - too mushy and soft Anyway: if I sear the chops in a skillet first will this make the chops more cripsy (less soft and brittle) I am putting chops in with cranberry jelly and chopped onion. Used this mixture last week with pork loin roast and it was delicious

it might change texture but I doubt it...trial and error is the best cooking lessons but if you didn't like the texture of the others you probably won't like these. Why not just fry in a little evoo and butter add your other ingredients to skillet and simmer a little while.

if cooking in a crockpot they will be very soft

Pork chops don't take very long to cook... why don't you skip the crock pot and use the broiler or skillet.

You're just cooking the chops too long is all. Pork chops are better made in a skillet on the stove for 4 minutes or so each side. Then you can dump in the mushroom soup. If you must. :) The soft and mushy is a direct result of being slow cooked for a long period of time. Most slow cooker recipes were designed for large roasts or big pieces of tough meat. The slow cooking process is only for tough cuts of larger meat.

This cooking method (braising) will produce the texture you described. Even searing (which I always do) will produce similar results. Sorry.

good soup?