For the brine: Dissolve salt in water. Place meat in a large baking dish and cover with brine. Add peppercorns and bay leaf. Cover the dish and refrigerate for one hour.
Then take the chops out, discard the brine, rinse the chops off and pat them completely dry.
Add to slow cooker: Add chicken stock and vinegar to your slow cooker. Then stir in onions, carrots (optional), garlic, sage, and oregano.
Sear chops: Heat oil in a large skillet. Season the chops with a little salt and pepper. Sear the chops for 2 minutes on each side. Then place the chops over the vegetables in your slow cooker.
Add wine to the same skillet, scraping up the little brown bits and then pour mixture over the chops.
Cover and cook on low for just 4 hours.
Sauté mushrooms: When the meat is almost done, heat butter in a large skillet over medium-high heat. Add mushrooms (do not over crowd the pan so that they will brown and not steam) and toss for about 5 minutes. Add garlic and parsley. Cook for 1 more minute and season with salt and pepper to taste. Toss into slow cooker.
Remove the sage and oregano from the slow cooker. Transfer meat and veggies to a platter. Set the uncovered slow cooker on high for 10-15 minutes. This will allow the extra moisture in the gravy to boil off. Serve gravy alongside your chops.