This is a guest post by my friend, Mindy. She has celiac (can’t eat gluten) and therefore this recipe is gluten-free. It looks delicious and I only wish that she would have invited me over to eat this with her. Thanks Mindy!
4 boneless pork chops
1 (10 ¾ oz) can cream of mushroom soup
2 cups sour cream
1/3 cup water
2 Tbsp fresh chopped parsley
6 cup thinly sliced potatoes
1 tsp salt
1/2 tsp pepper
Brown the pork chops in a skillet. Mix soup, sour cream, water, parsley, potatoes, salt and pepper together in medium bowl. Place mixture in bottom of slow cooker. Place pork chops on top and cover and cook on HIGH for 3-4 hours. Makes 4 serivngs.
This is an old family favorite that I tried in the crockpot. It turned out great.