Slow-cooking pork 'chops'? I was in Austria recently, and at a restaurant there I ate a very simple dish that consisted mainly of two large pork chops in a light, thin gravy. The pork chops were super tender and came apart really easily.

So I have some leftover pork chops at home and I want to know how I can cook them so that they are like that. I usually fry chops, but that gives a different kind of texture I think.

I'm not really sure what to do with them. I don't have a crockpot or a slow cooker so I don't have too many options. I guess the choice is either boiling them (e.g., in gravy, or a stew) or cooking them in the oven, but I have no idea on how to do either of those things without turning it out horrible. Do you have any tips?
Given that this was a restaurant, it's possible that your pork was cooked sous-vide (vacuum packed and placed in a low temperature water bath for an extended time, and then quick-seared).  Cooking pork chops at precisely 140F for a couple of hours can create the effect you describe, but that requires specialized equipment.  There are ways that you can replicate the effect without a dedicated sous vide machine and vacuum sealer (google for "ghetto sous vide"), but those are frankly a bit sketchy for anyone but dedicated hobbyists (Upside possibility: perfect pork chops, tenderloins, and steaks.  Downside risk: Death from botulism or salmonella).

Boiling pork chops absolutely will result in horrible, horrible food.  Baking pork chops will end up with okay-but-not-particularly-tender-or-interesting food.  

Were I in your shoes, I would pan fry them, but try to do so for less time than you usually do.  If you're in North America, you don't have to worry about trichonosis, so it is no longer required to cook pork as long as the previous generation had to.  Medium-rare pan-fried pork chops can turn out tender, juicy, and flavorful, without any health risks.