do you start with frozen or thawed out pork chops? Beef Stroganoff made with mushroom soup is a change-up from traditional Beef Stroganoff . They were sort of in between–maybe 1/2-inch thick. Brown the pork chops as in the recipe, and the mushrooms, then deglaze the pan with the water…remove the chops so you can stir in the soup mix and gravy packet so it’s smooth and the chops don’t get in the way. Add a bit more oil if needed, and sauté browning the pork chops, or the cubed London broil meat if making beef stroganoff. It really IS wholesome cream of mushroom soup, and a large part of the work has been taken out of the cooking process because of the slow cooker. Subscriber exclusive: e-cookbook with subscription*. For summer meals, it’s the best thing since sliced bread! Place pork loins in a shallow baking dish. If it does I use about 1 tablespoon Argo corn starch and a bit of cold water mixed together, and slowly stirred in, until the gravy is thickened to my liking. Then I add that liquid to the crock pot. Learn how to cook great Slow cooker pork stroganoff . Added it to the “GO TO” recipe list! Did you use the thick cut or thin cut pork chops? Hope it turns out okay. Sprinkle with parsley. It’s the same recipe that my sister made for my nieces 1st b-day party . I didn’t add the water to the cream soup and gravy mixture as you didn’t say to. Tried this last weekend. As an Amazon Associate I earn from qualifying purchases. One could feed 2 or 3 people!!. I hope my one pot version makes life easier for many who need your delicious recipe cooked fast. So I’m wanting this for dinner tonight. What is deglazing a pan, what do u exactly do to it? Definitely! What are your thoughts on doing this? Begin layering the food in the steps outlined in Judith’s recipe using the pressure cooker’s slow cooking mode, or use your own slow cooker if your pressure cooker does not have a slow cook mode. Remove and keep warm. Double all the “gravy” ingredients–the soup, the dry gravy mix and the water. 4 pork chops approximately 3/4 inch thick, one packet of onion soup mix, one can each of cream of mushroom soup and cream of chicken soup (or make homemade condensed soup, see links below), 7 ounce can of … Heat a non-stick skillet over medium heat. Can I skip the Sour cream? Step 3. Add the cream and sour cream, if using, and cook for 10 minutes longer. The secret to the great taste in these chops is twofold–using bone-in chops because bone imparts great flavor to any gravy or sauce and funny enough, the package of pork gravy! Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. These were actually the rib end chops fro m what most stores do as “assorted pork chops”. I started with thawed out ones Katie, but if you don’t want to brown them, then you can start with frozen. Add cubed mushrooms and sauté until tender, stirring occasionally. Add the pork meat and let brown for about 5-7 minutes, stirring occasionally. The only thing I can think of is it may be a tad salty, but throw a raw potato or 2 in there and that probably will take care of the problem! Instead of sour cream, use a mixture of 3 ounces of plant-based milk (preferably full-fat soy or cashew milk) with 1 ounce of olive oil. So glad you enjoyed this. Healthy Slow-Cooker Creamy Chicken and Mushroom Pasta Stroganoff is an easy Crockpot recipe that uses boneless and skinless chicken breasts and cream of chicken soup. When it’s done, Ashley. BTW you can also use this recipe for making with the pork chops trimmed of all fat, or also use it to also make a delicious beef stroganoff using your choice of beef sliced thin, cubed, or just cut into medium size chunks. To make it vegan, follow the instructions above for vegetarian stroganoff but replace the butter with vegan margarine or butter. 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