Pat the pork chops dry with paper towels, then season both sides generously with salt, black pepper, garlic powder, and onion powder. Use about a teaspoon of each seasoning total across all the chops. Don't be shy with the seasoning because it makes all the difference in flavor.

Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat until shimmering. Sear the pork chops for 2 to 3 minutes per side until golden brown. You're just getting color on the outside, not cooking them through. This step is optional but highly recommended for better flavor. Skip it if you're in a rush.

Slice the onion and place it in the bottom of your slow cooker as a bed for the pork chops. This keeps them from sticking to the bottom. Arrange the pork chops on top of the onions in a single layer if possible, or slightly overlapping if needed.

In a mixing bowl, combine the cream of mushroom soup with the chicken broth and whisk until smooth and pourable. The extra liquid is crucial for keeping the pork chops moist during the long cooking time. If using ranch seasoning or other add-ins, mix them in now.

Pour the soup mixture evenly over the pork chops in the slow cooker, making sure all the chops are covered or at least partially submerged. Use a spoon to spread it around if needed so everything gets coated.

Cover the slow cooker with the lid and cook on low for 6 to 7 hours, or on high for 3 to 4 hours if you're short on time. Low and slow gives the most tender results. Don't lift the lid to check them constantly or you'll lose heat and extend the cooking time. The pork chops are done when they're fork tender and reach an internal temperature of at least 145°F.

Remove the cooked pork chops to a plate and cover with foil to keep warm. If you want thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Stir this slurry into the liquid in the slow cooker, turn it to high, and cook uncovered for 15 to 20 minutes, stirring occasionally, until the gravy thickens. Skip this step if you prefer thinner gravy.

Return the pork chops to the slow cooker to coat them with gravy, or plate them individually and spoon the gravy over top. Let them rest for 5 minutes before serving so the juices redistribute. Serve hot with mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired.