Pat the pork chops dry with a paper towel. This helps the seasoning stick and prevents them from steaming instead of browning.

In a small bowl, mix together salt, pepper, paprika, and garlic powder.

Rub the seasoning evenly over both sides of each pork chop. Make sure every inch is coated for maximum flavor.

Pro Tip: Don’t skip drying the chops—wet meat won’t sear properly and can result in a less flavorful dish.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Once hot, add the pork chops and sear for 2–3 minutes on each side until they develop a golden-brown crust.

Remove the chops and set them aside on a plate.

Pro Tip: Searing locks in juices and adds a rich flavor to the gravy, but you can skip this step if you’re short on time.

In the same skillet (or fresh if skipping sear), add sliced onions and sauté for 2–3 minutes until slightly softened.

Add minced garlic and cook for another 30 seconds until fragrant.

Transfer the onions and garlic to the crockpot.

Pour chicken broth, Worcestershire sauce, Dijon mustard, and dried thyme into the crockpot over the onions and garlic.

Sprinkle the flour evenly over the liquid, then stir gently to combine. Pro Tip: Whisk continuously while adding flour to avoid lumps.

Place the pork chops on top of the mixture, making sure they’re partially submerged in the liquid.

Cover the crockpot with the lid and set to low for 6–7 hours or high for 3–4 hours.

Avoid lifting the lid too often; slow cooking relies on consistent heat and steam.

Once done, carefully remove the pork chops and set them on a serving plate.

Stir the gravy in the crockpot—if it’s too thin, mix a little extra flour with cold water and stir it in, cooking for 10–15 more minutes on high until thickened.

Pour the rich, savory gravy over the pork chops and serve with your favorite sides.

Pro Tip: Taste the gravy before serving and adjust salt or pepper as needed—it can always be fine-tuned at the end.