This dish is my jam! I dig in and, poof, no leftovers ever.

4 bone-in pork chops, about 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
2 tablespoons vegetable oil
1 large onion, sliced
1 bell pepper, sliced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 tablespoon tomato paste
1 teaspoon dried thyme
2 bay leaves
1/4 teaspoon cayenne pepper (optional)
Directions
1. Season the pork chops with salt, pepper, garlic powder, onion powder, and paprika.
2. Heat the vegetable oil in a skillet over medium-high heat. Add the pork chops and sear until browned on both sides, about 3-4 minutes per side. Transfer to the slow cooker.
3. In the same skillet, add the onions, bell pepper, and garlic. Sauté until they are soft and translucent, about 5 minutes.
4. Sprinkle the flour over the vegetables and stir to cook the flour for about 2 minutes.
5. Slowly add the chicken broth and bring to a simmer while stirring continually. Once the mixture thickens slightly, stir in the tomato paste, thyme, bay leaves, and cayenne pepper, if using.
6. Pour the sauce over the pork chops in the slow cooker. Cover and cook on low for 6-8 hours or until the pork is tender.
7. Remove the bay leaves before serving.
Variations & Tips
For those who enjoy a bit more zest and complexity in their dish, adding a splash of Worcestershire sauce or a few dashes of hot sauce might provide that extra kick. If you’re feeling adventurous, incorporating smoked sausage slices or shrimp in the last hour of cooking can elevate this dish to a new layer of flavor depth. For a thicker sauce, adjust the amount of flour based on your preference.