Remove all fat and connective tissue from the pork chops, then cut them into medium cubes.
Peel the onion and finely chop it.
Clean the mushrooms with a brush, then slice them.
Add a pan to medium heat and heat up the olive oil.
Add the meat in batches, season it with salt and pepper and roast it on all sides.
Take the meat aside in a bowl, then add the onion and fry until slightly soft.
Add the mushrooms and cook until all the liquid is evaporated (stir from time to time), then add the paprikca and the freshly chopped dill. Stir for a few seconds, then take away from the heat.
Stir 1tbsp of corn starch with 200 ml hot water.
Add the meat, the onions and the mushrooms in the slow cooker, crumble the mushroom stock and add the corn starch liquid, stir and start the slow cooker on the 8hrs program.
After the program is done, transfer the contents to a medium pot on medium heat (or start the frying program if you are using a multicooker).
Mince the garlic clove and add to the pot, then stir gently.
combine the heavy cream, sour cream and the remaining corn starch, then add to the pot and bring to boil to thicken the stew while gently stirring.
Serve with fresh pasta or polenta.