INGREDIENTS
4 large bone-in rib pork chops
1 tbs butter
8 oz sliced mushrooms (I used baby bellas)
1 can (10.75 oz) cream of mushroom soup
1 envelope pork gravy mix
½ cup water
⅓ cup sour cream
INSTRUCTIONS
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.
