1/4cupdry white whiteor cooking sherry, or additional broth
1cupchicken or beef broth
1package mushroom gravy mix
1 1/2poundsbaby potatoeshalved
2large carrotscut into 1-inch pieces
1/2poundbaby portobella mushroomshalved
1yellow onionthickly sliced
In a large mixing bowl, stir water and salt together until salt dissolves. Allow to cool to room temperature, then place pork chops in brine. Cover and refrigerate for at least 15 minutes or up to 4 hours.
Remove chops from brine and rinse them under cool running water, then dry with paper towels. Season both sides with salt and pepper.
In a large skillet set over medium-high heat, heat 1 tablespoon of oil. Sear pork chops on both sides for 2-3 minutes. Remove to a plate, then add wine (or liquid of choice) and deglaze pan, scraping the browned bits from the bottom with a wooden spoon.
Add garlic and brown for 30-45 seconds until fragrant. Stir in broth, gravy mix, remaining oil, Worcestershire sauce, Italian seasoning, sage, ½ teaspoon salt, and ¼ teaspoon pepper. Remove from heat.
Layer potatoes, carrots, onions, and half the mushrooms on the bottom of the slow cooker. Layer pork chops on vegetables and scatter remaining mushrooms on top of chops. Pour the gravy mixture over everything.
Seal the lid and cook on low for 4-5 hours. Transfer pork chops and vegetables to a serving platter.
To thicken the gravy: In a small bowl, combine cornstarch and water and whisk well, then add to the crock. Cook on high for 5-10 minutes with the lid off until gravy has thickened to your liking.