1. Pat the pork chops dry with a paper towel and season both sides with garlic powder, onion powder, paprika, salt, and black pepper.
2. Slice the onions thinly and chop the mushrooms if using fresh ones.
3. Heat butter and olive oil in a large skillet over medium-high heat.
4. Brown both sides of the pork chops in the skillet for 3-4 minutes per side until a golden crust forms.
5. Spread the sliced onions evenly across the bottom of the slow cooker.
6. Arrange the browned pork chops on top of the onion layer, slightly overlapping if necessary.
7. Scatter the mushrooms over the pork chops.
8. Pour the cream of mushroom soup over the mushrooms, ensuring they’re evenly coated.
9. Cover and cook in the slow cooker on low for 5-6 hours or high for 3 hours.
10. Check that the internal temperature of the pork chops reaches at least 145°F.
11. About 30 minutes before the cooking time is complete, mix flour with broth to create a slurry.
12. Stir the slurry into the slow cooker to thicken the gravy. Alternatively, use cornstarch for more thickening.
13. Allow the dish to cook on high for an additional 30 minutes to fully thicken the gravy.
14. Serve the pork chops and gravy warm over mashed potatoes, rice, or noodles.
15. Garnish with fresh dill or thyme for added flavor and aroma, if desired.