Pat pork chops dry; season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Brown chops for 3–4 minutes per side until golden. Transfer to slow cooker.

In the same skillet, cook sliced onions and garlic for 2–3 minutes until soft and fragrant.

Reduce heat. Stir in cream of mushroom soup, broth, Worcestershire, thyme, paprika, onion powder, and garlic powder. Whisk until smooth and warmed through.

Pour sauce and vegetables over the pork chops, coating them well.

Cover and cook on low for 4–6 hours until pork is fork-tender. Avoid opening the lid during cooking.

Ladle sauce over pork chops, garnish with parsley if desired, and serve hot.