Whisk together the cream of chicken soup, pork gravy mix, chicken broth and pepper. Pour this mixture on top of the pork chops in the crock pot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the pork is cooked through. The pork should have an internal temperature of 145 degrees F. Cooking times will vary based on the thickness of the pork chops.
Stir together the cornstarch and water in a small bowl.
Stir this mixture into the crock pot for the last hour of the cooking time if cooking on low or 30 minutes if cooking high to thicken the gravy.
Serve warm over mashed potatoes or noodles. Enjoy!
Notes
Refrigerate the leftovers in an air tight container for up to 4-5 days.