Step 1

Season the pork chops with salt, pepper, thyme, and rosemary.

Step 2

Heat olive oil in a skillet over medium-high heat and sear the pork chops for about 2 minutes per side, just until golden brown.

Step 3

Transfer the pork chops to the slow cooker.

Step 4

In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.

Step 5

Whisk in the chicken broth, Dijon mustard, and honey (honey is optional) then pour the mixture over the pork chops in the slow cooker.

Step 6

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the pork chops are tender.

Step 7

About 20 minutes before serving, stir in the heavy cream. If you’d like a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in as well.

Step 8

Serve the pork chops with the sauce spooned over the top, garnished with fresh parsley.