If using half-and-half or light cream, you may need to thicken.
Melt butter in a large skillet over medium heat.
Brown pork chops well on all sides--you may have to do this in shifts depending on how large your chops are
Remove browned pork chops from pan and set aside.
Add onion to the same pan and saute over medium-low heat until onions are translucent.
Add the stock, thyme (or herb of choice) and the au jus mix; stir to blend.
Add pork chops back to the pan and bring to a boil.
Reduce the heat to low, cover and cook for 20 minutes.
The au jus gravy mix added enough salt for my taste, but taste the liquid at this point to see if you need to add any to your own taste.
TO MAKE GRAVY
Remove pork chops to a plate and keep warm (I usually put them on an oven-proof plate and pop them in a 200F oven).
Turn heat to medium-high, add the cream, stirring to blend it well, and allow the liquid to reduce by about one third. This should take about 8-10 minutes.
Thicken if you want thicker gravy.
SLOW COOKER DIRECTIONS
Brown chops as in original recipe. Set aside.
Deglaze browning skillet with stock.
Add stock, chopped onions, au jus mix and herb(s) to crock pot; stir.
Lay chops on top of liquid.
Cover and cook on low 6-8 hours (4-6 on high)**
Remove chops and stir in cream.
Turn cooker to high and thicken with either flour or cornstarch (see ingredient list for suggested thickening), if desired (but you'll probably have to).
Cook on high about 10 minutes.
**slow cooker times are approximate. Always check at MINIMUM time