Season the pork chops

• Pat the pork chops dry and season both sides with the smoked paprika, garlic powder, onion powder, salt and black pepper.

Sear the pork chops

• Heat the olive oil in a frying pan over medium-high heat.
• Sear the pork chops on both sides until nicely browned, then set aside.

Build the sauce

• Whisk the cream of mushroom soup, chicken broth and Worcestershire sauce in a bowl until smooth.
• Stir in the sliced onion and minced garlic.

Slow cook the pork chops

• Place the pork chops in the slow cooker and pour the sauce mixture over them.
• Cover and cook on low until the pork chops are tender and cooked through.

Thicken the gravy

• Whisk the cornstarch with a little cold water, then stir it into the sauce in the slow cooker.
• Cook uncovered until the gravy thickens.

Serve

• Spoon the gravy over the pork chops and sprinkle with chopped parsley.