Add the avocado oil to a large skillet, heat to medium-high, and add the onion and mushrooms. Cook, stirring occasionally, until the onion and mushrooms have turned deeply golden-brown. Add the garlic and continue cooking for another 1 to 2 minutes. Transfer the veggies to a bowl and set aside until ready to use.

Use the same skillet you used to sauté the onion and mushrooms to sear the pork chops. To do so, keep the skillet heated to medium-high and add a touch more avocado oil if necessary. Sprinkle both sides of the pork chops with sea salt, then place on the hot skillet. Sear for 2 to 3 minutes per side, until golden-brown.

While the vegetables are sautéing and the meat is browning, make the sauce. To do so, simply add all of the ingredients for the sauce to a small saucepan and whisk well. Bring to a full boil and whisk constantly until sauce thickens - this should only take a couple of minutes! Set sauce aside until ready to use.

Place the potatoes at the bottom of the crock pot.

Transfer the seared pork chops to the crock pot, placing them on top of the potatoes. 

Add the sautéed vegetables followed by the sauce.

Stir as best you can, then secure the lid on the slow cooker.

Slow cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.

Serve the pork chops with potatoes and mushrooms slathered in sauce and enjoy!