Put rice in the bottom of a 5 quart crockpot. Turn heat to low.
Juice and zest limes, place both into a 4 cup measuring cup. Add chicken broth to make 4 cups of liquid. Stir in minced garlic.
Heat 1 Tablespoon of olive oil over medium-high heat in a heavy skillet. While that heats, mix flour, garlic salt and lemon pepper in a flat bottom bowl. When oil is close to smoking, quickly dredge 3 chops in the flour mixture and place in pan. Wait for sear, flip, wait for sear, remove to plate and repeat with another tablespoon of olive oil and remaining chops. Arrange chops on top of rice in crockpot.
Add remaining oil to skillet, heat up, and add remaining flour mixture. Stir quickly with a whisk until mixture is brown (30 seconds to a minute) and add lime juice and chicken broth all at once. Whisk until mixture starts to thicken. Pour over chops and add some black pepper.
Cover, let cook for 5-6 hours or until meat is done.
I put the meat on top of the rice since these chops have a tendency to get so tender that they fall apart, and I'm never quite sure when the hubby will be home for dinner so this is a good way to keep the meat from getting overdone too easily.
I like to add a bit of sharp cheddar to my rice when serving.