1 ½ pounds of pork chops

1 packet (0.87-ounce) dry pork gravy mix

½ cup of water

1 can (10-ounce) condensed cream of mushroom soup

1 cup of sliced mushrooms

½ cup of diced onion

¼ teaspoon of freshly ground black pepper

½ cup of sour cream

8 ounces of egg noodles, pre-cooked

2 tablespoons of minced fresh parsley


Step 1: Creating the Sauce Base

In your slow cooker, amalgamate the dry pork gravy mix, water, and condensed cream of mushroom soup.

Add mushrooms, onion, and black pepper, stirring thoroughly.

For an elevated taste, consider browning the pork chops before incorporating them into the slow cooker.

Step 2: Slow Cooking to Perfection

Cover the cooker and allow it to work its magic for 8 hours on a low setting.

Step 3: Finalizing and Serving

Gently transfer the pork chops to a separate plate or bowl.

Introduce the sour cream into the slow cooker, stirring until well-integrated.

Incorporate the pre-cooked noodles and return the pork chops to the pot.

Serve this creamy concoction piping hot, garnished with a sprinkle of fresh parsley, and get ready to indulge in a rich, creamy, and utterly satisfying meal with minimal effort!