Season the pork chops with salt and pepper on both sides.
Heat the olive oil in a skillet over medium-high heat. Add the pork chops and sear them for 2-3 minutes on each side until they are nicely browned. Transfer the pork chops to the slow cooker.
In the same skillet, add the sliced onion and minced garlic. Cook for 2-3 minutes until the onion is softened.
Pour the chicken broth into the skillet and scrape up any browned bits from the bottom of the pan. Pour the broth and onion mixture over the pork chops in the slow cooker.
In a small bowl, mix together the heavy cream, Dijon mustard, Worcestershire sauce, and dried thyme. Pour this mixture over the pork chops in the slow cooker.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the pork chops are tender and cooked through.
