Peel and cut the potatoes into 1-inch chunks, slice the onion into 1/2-inch thick rings, and roughly chop the mushrooms. In a small bowl, whisk together the olive oil, cornstarch, garlic powder, paprika, oregano, thyme, salt, pepper, and cayenne pepper until well combined and no lumps remain. I like to whisk this mixture thoroughly so the cornstarch distributes evenly—this ensures the gravy thickens uniformly rather than getting clumpy spots.

Arrange the prepared potatoes, onion rings, and mushrooms in the bottom of your slow cooker, spreading them evenly to create a bed for the pork chops. Place the 4 thick-cut bone-in pork chops directly on top of the vegetables—the bones will help keep them juicier during the long cooking process. Pour the broth over everything, ensuring the vegetables are mostly submerged.

Pour the seasoning and oil mixture from Step 1 evenly over the pork chops and vegetables. Gently stir to coat everything, being careful not to break up the potatoes too much. Cover the slow cooker and cook on HIGH for 4 hours or LOW for 8 hours, depending on your schedule. I prefer the LOW setting because it creates more tender, flavorful meat and better develops the gravy—the longer cooking time really makes a difference.

When the cooking time is complete, remove the slow cooker from heat and let it rest for 5-10 minutes before serving. This allows the pork chops to relax, ensuring they stay juicy when cut. Serve the pork chops with the vegetables and rich gravy spooned generously over the top.