Just a few choice ingredients in the crockpot and a pot of boiled noodles delivers a creamy pork stroganoff to the table with half the effort.
4 boneless pork chops
1 can (4 ounce size) sliced mushrooms, drained
1 can (10.5 ounce size) cream of mushroom soup
1 cup sour cream
1 package (8 ounce size) egg noodles or other pasta
Grease the crock pot. Place the pork chops in the bottom. Top with the mushrooms. Spread the soup evenly over the mushrooms.
Cover the crock pot and cook on low heat for 4 hours.
Remove the pork chops from the crock pot, scraping off the sauce back into the crock pot. Place the pork chops on a cutting board. Cut the pork into cubes then return to the crock pot.
Stir the sour cream into the crock pot. Cover the crock pot and turn off the heat.
Cook the egg noodles as directed on the package. Drain well then stir into the crock pot. Serve hot.
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