Date Night Pork Chops

Step 1 -In a large skillet over medium-high heat, add the olive oil.

Step 2 -On a large platter, add the pork chops and season them on both sides with the salt, the black pepper, the paprika, and the garlic powder.

Step 3 -Add the seasoned pork chops to the heated olive oil and sear them on both sides, about 3 minutes per side.

Step 4 -Transfer the pork chops to a clean, large platter.

Step 5 -In the same large skillet, add the cream of mushroom soup, the cream of chicken soup, and the beef broth to the drippings in the pan and whisk to combine, while scraping the bottom to release any of the brown bits.

Step 6 -Cook the sauce until combined, about 2-4 minutes.

Step 7 -In a 6-quart slow cooker, evenly layer the mushrooms and the onions.

Step 8 -In a single layer, add the browned pork chops on top of the mushroom-onion layer.

Step 9 -Evenly add the soup mixture over the top of the pork chop layer.

Step 10 -Cover and cook until the pork is tender and reaches an internal temperature of 145 degrees F, about 7-8 hours on low.

Step 11 -During the last few minutes of the cooking process, for an optionally thicker sauce, in a small bowl, add the cornstarch and the water and whisk to combine.

Step 12 -Add the slurry mixture to the sauce mixture and whisk to combine.

Step 13 -Cook the sauce until thickened, about 5 minutes.

Step 14 -Serve the pork chops and the mushroom-onion sauce with the mashed potatoes, garnished with the thyme.