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Gather everything you will need. Slice the onions in half vertically, then slice the halves into half-moon slices (about ⅛ to ¼ inch).
Pat pork chops dry and season with salt & pepper. Heat olive oil in a skillet over medium-high heat and sear pork chops 2–3 minutes per side until golden, but not done. Remove to a plate and set aside.
In the same skillet, add butter and the onions. Cook over medium heat for 15 minutes, stirring often, until golden and soft.
Add Worcestershire sauce, onion powder, garlic powder, and stir.
Spread half of the caramelized onions on the bottom. Place seared pork chops on onions. Add remaining onions over the pork. Sprinkle thyme over everything and pour in the beef broth.
Cover and cook on LOW for 2 ½-4 hours or HIGH for 1 ½-3 hours (depending on thickness of the cuts), or until the pork is tender and reaches an internal temperature of 145°F.
Sprinkle a handful of shredded cheese over the top of each pork chop. Cover and let melt for 5 minutes.
Remove pork chops briefly. Stir in cornstarch slurry and turn to HIGH for 5-10 minutes to thicken. Return pork chops to the slow cooker.
Serve over mashed potatoes, noodles, etc. with some gravy spooned over the top.