1. Arrange the thinly sliced onions at the bottom of a 6-quart slow cooker.
2. Layer the sliced potatoes over the onions.
3. Season the pork chops generously with salt and pepper, then place them on top of the potatoes.
4. In a small bowl, whisk together the hot chicken broth, brown sugar, white wine, soy sauce, and ketchup. Pour this mixture evenly over the pork chops and vegetables in the slow cooker.
5. Tuck the sprigs of thyme around the pork chops.
6. Cover and set the slow cooker to low. Cook for 6 to 8 hours until the pork chops are tender.
7. Remove the thyme sprigs and discard them. Evenly sprinkle the shredded mozzarella cheese over the pork chops and vegetables.
8. Cover and switch the slow cooker to high. Cook for an additional 20 to 30 minutes, or just until the cheese is melted and bubbly.
Pro tip: For an added depth of flavor, quickly sear the pork chops in a skillet over high heat until they are golden brown before placing them in the slow cooker. This step helps to lock in flavors and adds a delicious crust to the pork chops.
