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Lazy Slow Cooker Creamy Mushroom Pork Chops with Egg Noodles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot

Ingredients
  

  • 4 boneless pork chops, about 1 inch thick
  • 8 ounces fresh mushrooms, sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1/2 cup chicken broth
  • 1/2 cup sour cream
  • 12 ounces egg noodles
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped

Instructions
 

  • Season the pork chops with salt and pepper on both sides. Place them in the bottom of the slow cooker in a single layer.
  • Add the sliced mushrooms, onion, and garlic over the pork chops. Pour the cream of mushroom soup and chicken broth on top. Do not stir.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the pork is tender.
  • About 20 minutes before serving, cook the egg noodles in a large pot of salted water according to package directions. Drain and set aside.
  • Stir the sour cream into the slow cooker until the sauce is smooth and creamy. Serve the pork chops and sauce over the cooked egg noodles. Sprinkle with fresh parsley.

Notes

Stir the sour cream in only after cooking so the sauce stays smooth instead of separating. If the gravy seems thin, remove the lid for the last 30 minutes to let it thicken slightly. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot