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Heat oil in a skillet or griddle. Season pork chops with salt and pepper and brown in the oil.
Add the pork chops to the bottom of the crock pot.
Sprinkle with garlic powder, add the chopped red onions, Dijon, Worcestershire, mushrooms and 1 ½ cups of the beef broth in the crockpot.
Cook on high 2 ½-3 hours or on low 6-7 hours or until the pork chops are tender.
Combine remaining ½ cup beef broth with cornstarch and stir into the crockpot. Cover and cook an additional 15 minutes or until thickened.
Stir in sour cream until it is completely combined in the gravy.