Adding pork chops to a traditional stroganoff recipe is a delightful variation. Surprisingly, the rich mushroom sauce complements the hefty chops. Using a slow cooker makes the recipe below really easy and allows you to come home to a meal that is already prepared. My go-to method for making these noodles is to cook them the night before and then store them in the fridge. It will just take a few minutes for them to warm up in the pot before I can serve them. It’s delicious and easy to make!

What You Need:

• 2 and 1/4 pounds of pork chops
• 1 packet (0.87 oz.) of dry pork gravy mix
• 1/4 cup of water
• 1 can (10 ounces) of condensed mushroom soup
• 1 cup of sliced mushrooms
• 1/2 cup of chopped onion
• 1/4 teaspoon of freshly ground black pepper
• 1/4 cup of sour cream
• 8 oz of cooked egg noodles (per package instructions)
• A few teaspoons of fresh parsley, minced

How To Make:

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