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1
Combine flour, garlic powder, salt and peper together in a pie pan or shallow dish.
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2
Generously flour each porkchop with the mixture and set aside.
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3
Over medium high heat, heat up oil in a frying pan until nice and hot but not smoking.
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4
Brown pork chops (2 at a time) until golden brown on each side, about 3 to 4 minutes a side.
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5
Set pork chops aside.
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6
After all chops are browned, using the same pan and drippings, toss in sliced mushrooms and saute for 6 to 7 minutes until golden brown (you may need to add a tad of oil/butter depending on how much drippings you have in the pan, use your discretion).
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7
When they are done, set aside.
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8
Pour the cans of cream of mushroom soup, cream of chicken and beef broth* in your slow cooker.
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9
Mix in the envelope of onion soup mix until well combined.
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10
Add in the sauteed mushrooms and mix well.
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11
Submerge chops in sauce and cook on high for 3.5 to 4.5 hours until fork tender.
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12
*(I deglaze my fry pan with the beef broth first, and then add it into the slow cooker).
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13
Prepare egg noodles according to package instructions.
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14
Serve chops over egg noodles with gravy from slow cooker.
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15
You can also serve this over mashed potatoes or wild rice...really just about anything.
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16
I also recommend some sort of roll, youll want to sop up that gravy.
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17
Enjoy!
