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!

Ingredients
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

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