|Pork Chop Stroganoff|
4 large bone-in rib pork chops, or 4 regular pork chops
1 Tbs butter
8 oz sliced mushrooms (I use portabella or baby bella)
1 medium onion
1 can (10.75 oz) cream of mushroom soup
1 envelope pork gravy mix (McCormick)
1/2 cup water
1/3 cup sour cream
Put a plastic slow cooker liner into your slow cooker. This takes all the heavy lifting out of clean up duties.
Put the soup and the gravy mix into the slow cooker. Combine.
Add mushrooms on top of the soup mix
Slice the onion into a very coarse dice and put it on top of the mushrooms
Brown pork chops in butter in a large skillet. Transfer to the slow cooker after they are just barely brown, placing them on top of the soup - mushroom - onion mix.
Deglaze the skillet with 1/2 cup water; pour over chops
Cover and cook on low for 6-8 hours. Do not screw around with this while it's cooking.
When it's finished cooking, remove the meat to a platter. Mix 1/3 cup sour cream into the sauce. Stir very well, and serve on top of the pork chops.
I serve this with rice, steamed vegetables, baked potato.
I generally double the recipe and freeze a lot of it into single serving freezer bags.