Step 1

Rinse pork chops with water and pat dry

Step 2

In a medium sized bowl, start by combining flour and spices for the pork chop dredge

Step 3

In a large skillet heat olive oil and 2 tablespoons of butter over medium high heat

Step 4

Dredge pork chops in flour mixture and when oil/butter is heated, sear pork chops for 2-3 minutes on each side then remove pork chops to the slow cooker

Step 5

Lower heat to medium and add remaining butter to the skillet and melt. Add in the remaining dredge flour and whisk to combine. Pour in the chicken stock and bring to a low boil, whisk continuously. Add in the spices and cooking sherry and whisk to combine

Step 6

Add onions over pork chops and pour sauce into slow cooker over pork chops.. make sure that they are all covered. Cover and cook on Low for 8 hours or High for 4 hours

Step 7

When time is done, remove pork chops from the sauce. Pour sauce into skillet on oven, heated to medium / medium high (I used a measuring cup to transfer the liquid instead of trying to lift mine slow cooker)

Step 8

Reserve one cup of sauce and add in the corn starch .. whisk to combine into a slurry. Pour slurry into the skillet sauce and add cream .. whisk to combine. Bring to a low boil and check for seasoning. Add more salt and pepper as needed.

Step 9

Ladle sauce over pork chops when serving and garnish with fresh parsley (optional)