Ingredients:

  • 4 medium bone-in Pork Chops (approx. 1 inch thick)
  • 2 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 large Yellow Onion, thinly sliced
  • 1 cup Chicken or Vegetable Broth (low sodium preferred)
  • 1 can (10.5 oz) Cream of Mushroom Soup (Condensed)
  • 1 Tbsp Worcestershire Sauce
  • 1/2 tsp Dried Thyme
  • 2 Tbsp Cornstarch
  • 1/4 cup Cold Water

Instructions:

  1. Pat pork chops thoroughly dry. Season aggressively on all sides with salt, pepper, garlic powder, and onion powder. Heat oil in a large oven-safe skillet over medium-high heat until shimmering. Sear chops for 2–3 minutes per side until deeply golden brown. Do not cook through.
  2. In the slow cooker insert, spread the sliced onions evenly across the bottom. In a separate bowl, whisk together the broth, cream of mushroom soup, Worcestershire sauce, and dried thyme until mostly smooth. Pour this liquid mixture over the onions.
  3. Carefully nestle the seared pork chops on top of the liquid mixture. Cover the slow cooker. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the pork is fork-tender (internal temperature 145°F/63°C).
  4. Once cooked, carefully transfer the pork chops to a clean, warm platter, tent loosely with foil, and allow them to rest.
  5. Leave the cooking liquid in the slow cooker insert. In a small bowl, vigorously whisk the cornstarch and cold water together to form a smooth slurry.
  6. Turn the slow cooker to HIGH. Slowly whisk the cornstarch slurry into the hot liquid in the slow cooker. Let it simmer, stirring occasionally, for 10–15 minutes until the gravy has visibly thickened to your liking. Taste and adjust seasoning if necessary.
  7. Ladle the hot gravy generously over the rested pork chops and serve immediately, ideally over mashed potatoes.