Season both sides of the pork chops with salt and pepper. Heat 1 teaspoon of olive oil in a large nonstick skillet. Add the pork chops and brown, 2 minutes per side. Transfer to t0 a plate.
Turn the heat to medium and heat the remaining 1 teaspoon of olive oil. Add the leeks and cook until softened, about 5 minutes. Transfer to the slow cooker. Place the pork chops on top of the leeks and pour any accumulated juices over top.
To the slow cooker, add the cranberries and rosemary. In a small bowl, whisk together the vermouth, broth and maple syrup. Pour into the slow cooker.
Cook on LOW for approximately 6 hours, or until the pork chops are cooked through. Pop any whole cranberries with the back of a spoon.
Serve the pork chops with the leek and cranberry mixture and some of the liquid over top.