In a preheated ridged pan over high heat, grill the chops for a few seconds on each side, until golden brown. Set aside.
In the same pan, grill the mushrooms for 5 to 10 minutes, stirring continuously.
In a bowl, add the mushrooms, cornstarch, herbs, salt and pepper, then the cream of mushroom and beer. Mix until well blended.
Brush the bottom of the slow cooker with a little of this mixture. Add the chops in layers and add a little mixture between each layer. Then, pour the rest of the mixture on top.
Cover the slow cooker and cook on LOW for 6 hours.
NOTES:
You can serve these pork chops among others with buttered rice (see recipe), pilaf rice (see recipe), mashed potatoes or garlic potatoes (my favorites).