• Combine the cream of mushroom soup, beef broth, onion soup mix, rosemary, and sage in a large bowl.
• Place the sliced mushrooms in the bottom of the slow cooker.Pour half of the soup mixture over the mushrooms.
• Place the pork chops over the mushrooms.Pour the remaining soup mixture over the top of the pork chops.
• Cook on low for 7-8 hours on low or until the pork chops are cooked through and tender.
• Pour gravy over the pork chops and garnish with freshly chopped parsley if desired.

Optional - Thicken The Gravy (version 1)

• For thicker gravy, remove the pork chops when they are cooked through. Whisk together 2 tablespoons cold water and 2 tablespoons cornstarch.
• Add the slurry to the slow cooker and stir to combine. Cook, with the lid off, for an additional 30 minutes or until the gravy thickens.

Optional - Thicken The Gravy (version 2)

• Once the pork chops have cooked through, remove them and the mushrooms and set aside.
• Pour the gravy from the slow cooker into a saucepan and heat over medium-high heat.