In a large bag coat the pork chops with the flour.
Place at the bottom of the crock pot.
Season with salt, pepper, minced garlic.
Place the onion and potatoes on top.
Pour the salsa verde over the potatoes and pork.
Pour chicken broth on top.
Cover and cook on low for 6-8 hours, until potatoes and pork is tender.
Top with cilantro and serve with warm flour tortillas
