Slow Cooker Boneless Pork Chops with Golden Mushroom Sauce

This is the classic "get the slow cooker going before you leave for work in the dark and let it cook all day" meal. And I'd like to issue an apology to the readers of the blog for TOTALLY forgetting to sprinkle some freshly chopped parsley on top of this lovely entree. I rushed in from work and the physical therapy session AFTER work to find my family ready to eat! I washed my hands, jumped into line to fix my plate, and snapped a few quick photos. It wasn't until I saw the pictures later, uh oh, no pretty green parsley on top. So forgive my lapse of culinary garnish on this one!

2 lbs. boneless pork chops

2 cans Campbell's Golden Mushroom Soup + 1/2 can of water

8 oz. sliced mushrooms

freshly ground black pepper

salt to taste

chopped parsley for garnish

Spray a slow cooker with non-stick spray. Place the pork chops in the slow cooker with one layer on the bottom, and the next layer turned 90 degrees, so they are stacked. Repeat with remaining pork chops.  

Add in the soup, water, and sprinkle the mushrooms over the pork chops. Lightly salt and pepper. Cover and set to high heat for 3 hours or low heat for 5 - 6 hours.  

You can serve the pork chops "as is" or strain out the sauce and make a thicker stove top gravy. My family likes the thinner version.  

Don't forget to garnish with freshly chopped parsley!  Serve over mashed potatoes or rice.

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