Step 1

Pat the pork chops dry and sprinkle with salt on both sides. In a large skillet, heat oil over medium heat. Working in batches, brown the pork chops on both sides. (You're just browning them, not cooking them through.) Be sure not to overcrowd the pan, as that will impede the browning process. Transfer the chops to a 7-quart slow cooker (turned off, for now).

Step 2

Add the broth to the skillet over medium heat, stirring to loosen browned bits from the pan. Whisk in the canned soups, garlic, paprika and pepper to make the skillet gravy.

Step 3

Pour the skillet gravy over the chops. Top with the mushrooms and onions.

Step 4

Cover and cook on low until the meat is tender, 5 to 7 hours.

Step 5

Remove the chops. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly stir into the slow cooker, whisking as you go to prevent lumps. Return chops to the slow cooker. Cover and cook on high for 30 minutes or until the gravy is slightly thickened. Serve hot, ideally with a side dish that soaks up the gravy.