This is one of my favorite slow cooker pork chop recipes ever.

(makes 6-8 servings)

Ingredients

2 tablespoons canola oil

2 to 2 ½ lbs bone-in shoulder blade pork chops (see below for substitutions)

Salt, pepper, and (optional) Cajun or Creole seasoning, to taste

2 ribs celery, and 1 medium peeled onion, diced medium

1 lb carrots, peeled and cut into large pieces

1 or 2 garlic cloves, sliced or minced

1 large Russet potato, peeled and diced medium

1 – 10.5oz can cream of mushroom soup, lowest sodium possible

2 tablespoons unsalted butter

1 lb white mushrooms (or other variety), sliced (remove woody stems if necessary)

Chopped parsley to garnish

Instructions

In a large sauté pan, heat canola oil over medium heat.

Season pork with salt and pepper.  Sauté until browned, about 4-5 minutes per side.  Set aside.

In the same pan, add the celery, onions, and carrots.  Season with salt, pepper, and optional Cajun or Creole seasoning.  Sauté until softened, about 6-7 minutes.  Add in the sliced or minced garlic.  Stir and cook for 1 more minute.

In a large slow cooker, spoon in the cooked celery, onion, carrots, and potato.  Spoon in about half of the cream of mushroom soup and stir to combine.

Layer in the pork chops.  Spread remaining cream of mushroom soup over top.

Cover and cook on low for 6-8 hours.

Spoon some of the accumulated juices over top after about 4-6 hours.

About 1 hour before cooking is finished, add 2 tablespoons unsalted butter to a large sauté pan over medium heat.

Add in mushrooms, stir and sauté until nicely browned, about 7-10 minutes.

Quickly add cooked mushrooms to slow cooker, cover, and let cook for the remaining hour.

Serve over cooked egg noodles or cooked white rice, and garnish with parsley.

Substitutions:  If bone-in shoulder blade pork chops are not available, you can substitute sirloin chops, center-cut loin chops, or bone-in rib chops.  You need cuts that have varied musculature and lots of connective tissue to dissolve during the cooking time.  Boneless, lean cuts are not a good choice for braising.