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In a medium bowl, add cream of mushroom, cream cheese, dried parsley, dried dill, garlic powder, onion powder, dried basil, and black pepper. Use a hand mixer (or a spatula and some elbow grease) to mix the ingredients on LOW until only small clumps of cream cheese remain, about 2-4 minutes.
Add white wine to bowl and gently fold in with the cream until absorbed, about another 2-4 minutes.
Place pork chops in the bottom of a 6 quarts crock pot and arrange in an even layer. Pour ranch mixture on top and spread until the tops of the pork chops are covered.
Cover crock pot and cook on LOW for 8 hours or HIGH for 4 hours.
Serve pork chops on a bed of rice or pasta and garnish with parsley (optional).