I am the type of person who rather cook a new recipe every day than eat the same ole meals every week. So, while looking through my menu board meals I came across “Stroganoff”. With a deep sigh I thought “Not beef stroganoff again” and I decided to do pork instead of beef. I am so glad I did! This recipe has officially been added to our menu board meal selection.
- 4 large bone-in pork chops (I prefer bone-in because the bones add flavor, but boneless will also work)
- 1 package pork gravy
- 1 small can cream of mushroom soup
- 8 oz sliced mushrooms (I used white mushrooms because I already had them on hand)
- 1/2 cup water
- 1/3 cup sour cream
- Egg noodles (I used 12 oz, but will use 10 oz next time.)
- Mix together the cream of mushroom soup and pork gravy and pour into crockpot. Add in sliced mushrooms.
- (This step can be skipped, but I love the flavor it adds to the dish.) Season pork chops (I simply used salt and pepper) and brown in a large skillet. Transfer the browned pork chops to the crockpot and place on top of the mushroom soup mixture.
- Deglaze the skillet with 1/2 cup water and pour over the pork chops. (Just pour the water in the crockpot if you skipped browning the pork chops.)
- Cover and cook 6-8 hours on low or 4 hours on high.
- Remove pork chops from crockpot and remove the bones. Break pork chops into bite size pieces and add them back into the crockpot with 1/3 cup sour cream and mix until distributed evenly.
- Boil egg noodles; drain and add to crockpot and stir to coat noodles with sauce. (I might tweak this meal next time to see about cooking the noodles in the crockpot.)