Trim any excess fat from the chops; place in slow cooker or crock pot. Sprinkle the dried thyme over the chops. Top with the dried fruit and bell pepper. Pour the barbecue sauce overall.
Place cover on cooker and cook on low for 4 to 4 1/2 hours or on high for half that time.
Remove pork chops to serving platter, top each with some of the peppers and fruit. Skim fat from the cooking juices in the cooker. Spoon some sauce over the chops and serve remaining sauce along side, if desired.
Garnish with the fresh thyme, if desired.
Note: This is my version of a BH&G recipe.