Season pork loin chops with salt, pepper, garlic powder, onion powder and rosemary
Cut pork into 1” chunks. Over high heat, quickly sear the pork pieces in a frying pan to add some color to the outside of the pieces.
Add pork to the slow cooker bowl along with the onions. In a separate bowl, add the soup and chicken broth together. Whisk together until no longer lumpy.
Add the soup mixture to the slow cooker, and add the 1 tablespoon of rosemary and can of mushrooms.
Cook on high for 3 – 4 hours or low for approximately 6 hours.
Cut the prepared biscuits in half
Spoon the creamy pork over the biscuit pieces, top with extra gravy if desired, and serve.