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

Ingredients
2 lbs pork chops
2 tsp salt
2 tsp black pepper
3/4 cup all-purpose flour
1/4 teaspoon cumin
1/4 cup vegetable oil
1 large onion, chopped
1/4 cup butter
1/2 celery stalk, chopped
1 tablespoon minced garlic
4 cups chicken broth
1 cup half & half
Fresh parsley for garnish
Directions
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.
Variations & Tips
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.