Spray a 6 quart slow cooker with non-stick spray. Add chicken broth, vinegar, and flour. Stir in carrots, mushrooms, onion, garlic, thyme sprigs, and oregano.

Heat a large skillet over high heat. Add oil, swirling to coat. Season pork chops with 1/4 tsp of salt and 1/4 tsp pepper. Add to pan, and cook for 2 minutes on each side. Place in slow cooker over the veggies.

Add wine to skillet, and cook for 30 seconds. Scrape up any browned bits in the pan. Pour over pork chops.

Cover and cook on low for 7 hours or until vegetables are tender.

Remove pork chops from slow cooker, and keep warm. Remove and discard thyme sprigs. Add heavy cream, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper to vegetable mixture in slow cooker, stirring to combine.

Serve over egg noodles or mashed potatoes. Garnish with fresh thyme leaves.