So delicious! 4 years later, my family still loves this recipe

Pork chops make a great change of pace in a classic stroganoff preparation. The meaty chops work surprisingly well in the creamy mushroom sauce. The recipe below is made in the slow cooker, so it’s super easy and can be ready for you when you get home from work.

When I make this dish, I often cook the noodles the night before and stash them in the fridge. Then I can just add them to the pot and let them warm up for a bit before serving. It’s so easy and so tasty!

1 ½ pounds pork chops
1 (0.87-ounce) packet dry pork gravy mix
½ cup water
1 (10-ounce) can condensed cream of mushroom soup
1 cup sliced mushrooms
½ cup diced onion
¼ teaspoon freshly ground black pepper
½ cup sour cream
8 ounces egg noodles, cooked according to package directions
2 tablespoons minced fresh parsley

1. In the slow cooker, stir together the gravy mix, water, and cream of mushroom soup. Add the mushrooms, onion, and pepper and stir to mix well. Add the pork chops.

For max flavor, brown pork chops before putting into slow cooker.

2. Cover and cook for 8 hours on low.

3. Transfer the pork chops to a plate or bowl and then stir the sour cream into the slow cooker and stir to mix well. Stir in the cooked noodles and then add the pork chops back to the pot. Serve hot, garnished with parsley.