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 of water
⅓ cup sour cream
Mix the soup and the gravy mix in a small bowl. Add to the slow cooker. Add mushrooms on top of the 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 the 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.
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