It’s a delicious and simple dish that’s ideal for a hectic weeknight: slow cooker pork chop stroganoff. Pork chops, mushrooms, cream of mushroom soup, and a blend of pork gravy are the only ingredients needed for this dish, and they are all cooked together in a slow cooker to produce a rich and creamy sauce. The meal gains a wonderful depth of flavor from the browning of the pork chops in a skillet before placing them to the slow cooker. Making for a filling and hearty meal, the final stroganoff is placed over the succulent and tender pork chops. This slow cooker pork chop stroganoff is sure to win over the family with its creamy sauce.
4 large bone-in rib pork chops
1 tbs butter
8 oz sliced mushrooms
1 can (10.75 oz) cream of mushroom soup
1 envelope pork gravy mix
½ cup water
⅓ cup sour cream
- Mix the soup and the gravy mix in a small bowl. Add to the slow cooker. Add mushrooms on top of soup mixture.
- Brown pork chops in butter in a large skillet. Transfer to slow cooker after browning, placing on top of soup/mushrooms
- Deglaze the skillet with the ½ cup water; pour over pork chops in slow cooker.
- Cover and cook on low 6-8 hours. Remove pork chops to serving platter. Mix in the ⅓ cup sour cream, mixing until smooth. Serve sauce on top of chops.