Start by patting the pork chops dry with paper towels. This helps the seasoning stick better. Sprinkle salt, pepper, garlic powder, and onion powder on both sides. Gently rub the spices into the meat for better flavor.

Heat olive oil in a skillet over medium heat. Add the pork chops and cook for about two minutes per side. This step adds extra flavor. The pork does not need to cook fully at this stage.

Place sliced onions and mushrooms at the bottom of the crockpot. These vegetables add flavor and moisture. They also keep the pork chops from sticking to the bottom.

Place the seared pork chops on top of the vegetables inside the crockpot. Try not to stack them too much. This allows the meat to cook evenly and soak in the sauce.

In a mixing bowl, combine cream of mushroom soup, ranch seasoning, and chicken broth. Stir well until smooth. This mixture creates a rich sauce that slowly cooks with the pork.

Pour the creamy mixture over the pork chops. Make sure the sauce covers most of the meat. Add small pieces of butter on top for extra richness.

Cover the crockpot with the lid. Cook on LOW for 4 hours or HIGH for 2–3 hours. Slow cooking makes the pork chops tender and juicy.

If you want a thicker sauce, mix cornstarch with water in a small bowl. Pour the mixture into the crockpot during the last 20 minutes. Stir gently and let the sauce thicken.

Before serving, check if the pork is tender. It should easily cut with a fork. The sauce should be creamy and full of flavor.

Carefully remove the pork chops and place them on plates. Spoon the creamy mushroom sauce on top. Serve hot with your favorite sides.