Use 2 tablespoons of Butter to help brown the pork chops for 2 minutes on each side. Sprinkle your three dry spices on the sides of the pork chops.

Spray your crock with Pam. Lay the pork chops on the bottom of the slow cooker, layering if necessary.

Spread the Quartered Onions and Carrots over the pork chops. Cut 2 tablespoons of butter into small pats and spread in several places over veggies and sprinkle more dry spices.

Cook on low for 4-6 hours. Check temperature of the pork chops at 4 hours, it needs to reach 145 degrees.

Melt the 4 other tablespoons of butter and mix in the fresh basil. Slice the zucchini and Yellow Squash. Spread the squash and zucchini over the dish and pour over the buttery basil. Add more dry spices. Cook on low for 15 minutes, covered.

On the stove top boil egg noodles or make some rice to serve the dish on.