Lay the sliced onion into the bottom of a large slow cooker.
Add the garlic, water, soy sauce, rosemary, thyme, and bay leaves to the slow cooker and stir in with the onions.
Generously season the pork chops all over with salt & pepper then place the pork chops, in a single layer, into the slow cooker on top of the onions.
Place the lid on the slow cooker and cook, on LOW heat, for about 8 hours or until pork chops are very tender.
Carefully transfer the pork chops to a plate, leaving any leftover liquid in the slow cooker.
In a small bowl mix together the 2 TBSP of cornstarch with 2 TBSP of cold water until the cornstarch is well dissolved.
Stir the cornstarch mixture into the slow cooker with the leftover liquid and continue to cook the liquid in the slow cooker on LOW heat, stirring often, until the liquid thickens into a gravy.
Season the gravy with salt & pepper to taste then serve with the pork chops.
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