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Salt and pepper to taste
2 tablespoons cornstarch
2 tablespoons water
Chopped fresh parsley for garnish (optional)
Directions
1. Season pork chops generously with salt, pepper, thyme, and paprika.
2. In a skillet over medium heat, sear the pork chops on both sides until they are golden brown. This helps to lock in the flavor but is optional if you're really pressed for time.
3. Transfer the pork chops to the slow cooker and top with sliced onions, mushrooms, and minced garlic.
4. In a bowl, whisk together the cream of mushroom soup, chicken broth, and Worcestershire sauce. Pour the mixture over the pork chops.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours until the pork chops are fork-tender.
6. In the last 30 minutes of cooking, mix the cornstarch and water together to create a slurry. Stir it into the slow cooker to thicken the gravy.
7. Once cooked, garnish with fresh parsley if desired and serve hot.
Variations & Tips
For a little extra kick, add a pinch of cayenne pepper to the seasoning mix. If you prefer a creamier sauce, you can substitute the chicken broth with heavy cream or half-and-half. To make this dish even more convenient, you can prep all the ingredients the night before and store them in the fridge. In the morning, simply transfer everything to the slow cooker and let it work its magic while you're out and about. Feel free to experiment with different herbs and spices to suit your family's taste preferences.
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