Step 1

In a heavy bottomed skillet, heat the olive oil over medium-high heat. Season the pork chops with salt and pepper. Sear for about 2 minutes on each side. Remove the pork chops and discard the oil.

Step 2

Spray the bottom of a crockpot with cooking spray. Add the beef stock, salt, thyme, rosemary, black pepper, garlic, and diced onion. Add the seared pork chops. Top with the mushrooms.

Step 3

Cook on low for 1 to 2 hours. For best results, leave an oven safe instant read thermometer in the pork chops. Pork chops can be removed from the slow cooker when they reach 135 degrees Fahrenheit. (Read about carry over cooking here.)

Step 4

At the end of the cooking time, remove the pork chops and tent with foil. Turn the slow cooker to high.

Step 5

In a small bowl whisk together 2 tablespoon corn starch and 2 tablespoons hot water to create a slurry. When it it is smooth, stir it into the liquid in the crockpot. Let the gravy cook for 5 minutes.

Step 6

Taste and add more salt and pepper as necessary. (Do not skip this step, read more about this here.)

Step 7

Serve the pork chops topped with gravy and enjoy!