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Season both sides of the pork chops with salt and pepper.
Heat a cast iron griddle or skillet to medium high with add a tablespoon of oil to the pan.
Add the seasoned pork chops to the hot skillet and sear on both sides until browned. Set aside.
Add the seared pork chops to the bottom of a 7 quart crockpot. Top with the sliced apples, chopped onion and the minced garlic. Pour in the chicken broth, the Worcestershire sauce. Sprinkle with brown sugar, thyme, cinnamon and nutmeg.
Set to LOW with a cooking time of 4 hours or HIGH for 2 hours. Check the internal temperature of the thickest pork chop with a digital thermometer at the 3 hour mark on LOW and the 90 minute mark on HIGH. If it has reached 155-160 degrees Fahrenheit, they are done. If not, continue to cook checking internal temperature every so often.
Remove pork chops from the slow cooker to serving platter.
If the sauce needs to thicken a little more add the cornstarch and water mixture to the crockpot whisk in to the sauce cover and cook a few more minutes until desired thickness or add the sauce to a small saucepan and bring to a boil. Pour in the cornstarch and water mixture a little at a time until you get the desired consistency.
Drizzle the apples and sauce over the pork chops. Garnish with a little fresh thyme.
YUM!