Pat the pork chops dry with paper towels. Moisture on the surface makes browning more difficult.

Combine the salt, black pepper, garlic powder, and paprika in a small bowl. Sprinkle over both sides of the chops and press lightly so the seasoning adheres.

If the chops have a very thick outer fat layer, trim away some excess while leaving a little for flavor.

2. Brown the Chops

Heat the olive oil in a large skillet over medium-high heat.

Add the chops in a single layer, working in batches if necessary. Sear for approximately 1–2 minutes per side, until the surfaces develop some golden color.

The pork should still be uncooked inside. This step builds flavor; the slow cooker will finish cooking the meat.

Transfer the chops to a plate while you prepare the onions.

3. Cook the Onion and Garlic

Reduce the skillet heat to medium. Add the sliced onion and cook for 3–4 minutes, stirring regularly, until it begins to soften.

Add the minced garlic and stir for approximately 30 seconds.

If the skillet looks dry, add a small splash of the measured broth. Avoid letting the garlic darken, which can give the gravy a bitter edge.

4. Build the Gravy Base

Pour the beef broth into the skillet. Scrape the bottom with a wooden spoon or spatula to release the browned bits.

Stir in the Worcestershire sauce, Dijon mustard, and dried thyme.

Bring the mixture just to a simmer, then turn off the heat. The liquid will still be thin at this point; it gets thickened after the pork is cooked.

5. Transfer to the Slow Cooker

Spoon some of the onions into the bottom of the slow cooker. Arrange the pork chops over them, keeping the chops in a single layer or slightly overlapping where possible.

Pour the remaining onions and broth mixture over the pork. Add any juices collected on the plate.

The liquid does not need to cover the chops completely. Keep the lid closed during cooking so the cooker retains heat and moisture.

6. Cook Gently

Cover and cook on LOW for approximately 4–5 hours, beginning temperature checks around 3 hours.

Check the thickest part of each chop without touching the bone. Pork chops should reach 145°F (63°C) and rest for at least 3 minutes before serving.

Remove individual chops as they finish if some are thinner than others. Avoid leaving cooked chops in the slow cooker for hours, since lean pork can become dry.

If using HIGH, begin checking around 1½–2 hours; thick chops may take approximately 2–3 hours. LOW generally offers a more forgiving cooking window.

7. Thicken the Gravy

Transfer the cooked chops to a platter and cover loosely with foil.

Whisk the cornstarch and cold water together until completely smooth. Turn the slow cooker to HIGH and stir the slurry into the hot cooking liquid.

Cover and cook for approximately 10–15 minutes, stirring once if needed, until the gravy thickens. Some slow cookers take longer to bring the liquid back to a simmer.

For a quicker finish, transfer the liquid and onions to a saucepan. Bring to a gentle simmer, stir in the slurry, and cook for a few minutes until thickened.

8. Finish and Serve

Stir the optional butter into the gravy. Taste and adjust the salt and black pepper.

Return the pork chops and any accumulated juices to the gravy briefly, just long enough to coat them.

Serve over mashed potatoes, rice, or noodles. Spoon the onions and gravy over each portion and finish with chopped parsley if desired.