Instructions
Step 1: Season the pork chops with salt, black pepper, and paprika./n
Step 2: Heat olive oil in a skillet over medium-high heat and sear the pork chops for 2–3 minutes per side until lightly browned./n
Step 3: Place sliced onions and garlic in the bottom of the slow cooker./n
Step 4: Lay the seared pork chops on top of the onions./n
Step 5: In a bowl, mix cream of mushroom soup, chicken broth, heavy cream, Worcestershire sauce, and thyme./n
Step 6: Pour the mixture over the pork chops./n
Step 7: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the pork is tender./n
Step 8: Spoon the sauce over the pork chops before serving./n
Step 9: Adjust seasoning if needed./n
Step 10: Serve hot with rice, mashed potatoes, or vegetables.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth or cream if needed to maintain the sauce’s consistency. This dish also freezes well for up to 2 months.
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