Not only are these pork chops fall-apart tender, but the sour cream mushroom sauce is absolutely amazing. And if you make it in a slow cooker such as the Ninja 3-in-1 cooking system, browning and cooking take place in the same vessel — less for you to clean!

A couple of things about this recipe — 1) I used Progresso’s creamy mushroom soup, which does not have to be diluted. If you decide to use condensed Cream or mushroom soup, increase the chicken bouillon to 1¾ cups. 2) If you’d like, use boneless pork chops instead and serve them with the awesome sauce on top of hot, homemade biscuits. Talk about comfort food!

Ingredients

• ½ cup all-purpose flour (I used white wheat)
• Pampered Chef Peppercorn and garlic rub, to taste (you can substitute fresh ground pepper and garlic salt here)
• Garlic salt, to taste
• Smoked paprika, to taste
• 4 bone-in pork chops
• 1 tablespoon garlic-infused canola oil (again, I shamelessly recommend Pampered Chef’s Garlic-infused Canola Oil)
• 1 large sweet onion, cut into thick slices
• 1 cup boiling water
• 1 chicken bouillon cube
• 1 can (18 oz.) creamy mushroom soup (I used Progresso)
• 8 oz. fresh mushrooms (your choice), sliced
• 8 oz. sour cream
• Fresh ground pepper, to taste

Preparation

Combine flour, peppercorn and garlic rub, garlic salt and smoked paprika.

Season both sides of each pork chop with peppercorn and garlic rub, garlic salt and smoked paprika.

Dredge them in seasoned flour.

Heat oil in your Ninja or in a large skillet. Brown pork chops on both sides. Transfer to your slow cooker if you’re not using your Ninja.

Top pork chops with the onion slices.

Place bouillon cube in boiling water and stir until dissolved.

Mix the bouillon with the soup and pour over the pork chops. Slow cook on low for 4 hours.

Add the mushrooms and cook for half an hour or so, until they and the chops are fork-tender.

Preheat oven to 200 degrees F. Transfer the chops to the oven to keep them warm. Be careful with this step, as they might fall apart!

Mix the sour cream and flour until well blended, and add to the slow cooker. Turn the heat to high for approximately 30 minutes, until the sauce begins to thicken.

Plate the pork chops, pour the sauce over them, and watch them disappear!

Bon appétit!

Eat, drink and be merry!

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