Slow Cooker Pork Chops with Mushrooms and Carrots

Dinner from a whole plate is prepared in a slow cooker to perfect piquancy. To make the pork very juicy in the end, do not overcook the chops in the pan before adding them to the slow cooker. Just a couple of minutes on each side will be enough to get a nice color. Don't be afraid of time, you'll only be actively cooking for about 20 minutes, and cook the rest of the time in the slow cooker for 7 hours, until the meat and vegetables are tender.
Combine the broth, vinegar, and flour in a 6-liter slow cooker greased with cooking spray. Add the carrots, mushrooms, onion, garlic, thyme sprigs and oregano.Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle the pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer the pork chops to the skillet; cook for 2 minutes on each side. Place the pork chops in the slow cooker.Add the wine to the pan over medium-high heat; cook for 30 seconds, scraping the pan to prevent browning. Pour a spoonful of the wine mixture over the pork chops in the slow cooker. Cover and cook on low heat for 7 hours or until vegetables are tender.Prepare the egg noodles according to the directions on the package, without adding salt or fat. Drain the water.Remove the pork chops from the slow cooker and keep warm. Remove and discard the green sprigs. Add the heavy cream, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper to the vegetable mixture in the slow cooker, stirring constantly. Add the cooked egg noodles. Divide the noodle mixture into 4 plates; place 1 pork chop on each plate and drizzle with the remaining sauce in the slow cooker. Sprinkle evenly with thyme leaves.