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Creamy Mushroom Pork Chops with Buttered Egg Noodles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Large Pot

Ingredients
  

  • 4 bone-in pork chops
  • 8 oz sliced cremini mushrooms
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 can cream of mushroom soup
  • 1/2 cup chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz egg noodles
  • 2 tbsp butter
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Season the pork chops with salt, pepper, and thyme on both sides.
  • Heat a large skillet over medium-high heat and sear the pork chops for 2 minutes per side until lightly browned. Transfer them to the slow cooker.
  • Add the sliced mushrooms, onion, and garlic to the same skillet. Cook for 3 minutes until the mushrooms start to soften.
  • Stir in the cream of mushroom soup and chicken broth until the mixture is smooth. Pour this sauce over the pork chops in the slow cooker.
  • Cover and cook on low for 6 hours until the pork is tender.
  • About 15 minutes before serving, cook the egg noodles in a large pot according to package directions. Drain and toss with the butter.
  • Serve the pork chops and mushroom sauce over the buttered noodles. Sprinkle with chopped parsley.

Notes

Sear the pork first if you have an extra five minutes because it adds color and keeps the chops from releasing too much liquid. Leftovers reheat well in a covered skillet with a splash of broth to loosen the sauce. Skip the parsley if you do not have it on hand since it is only for color.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Large Pot