Drench pork chops with flour & get a new slow cooker fave in no time

Season the pork chops with 2 teaspoons of salt and 2 teaspoons of black pepper.

In a shallow dish, combine 3/4 cup of all-purpose flour with 1/4 teaspoon of cumin.

Coat the seasoned pork chops in the flour mixture, shaking off any excess.

Heat 1/4 cup of vegetable oil in a skillet over medium-high heat.

Quickly fry the pork chops for 30 seconds on each side, just until browned.

Remove the pork chops and set aside.

In the same skillet, melt 1/4 cup of butter and sauté 1 large chopped onion until translucent.

Add 1/2 chopped celery stalk and 1 tablespoon of minced garlic, cooking until fragrant.

Stir in the reserved flour mixture, cooking for 1-2 minutes.

Gradually pour in 4 cups of chicken broth, stirring constantly to avoid lumps.

Add 1 cup of half & half, and season with remaining salt and pepper to taste.

Place the pork chops in a slow cooker and pour the gravy over them.

Cook on low for 6 hours or on high for 3 hours until the pork chops are tender

Garnish with fresh parsley and serve over a bed of rice.

For a different flavor profile, try adding a teaspoon of smoked paprika to the flour mixture for a smoky touch. You can also substitute the pork chops with chicken thighs for a lighter option. If you prefer a thicker gravy, mix a tablespoon of cornstarch with a little water and stir it into the gravy during the last 30 minutes of cooking. For a touch of sweetness, add a tablespoon of honey or maple syrup to the gravy.