Slow Cooker Amish Onion Pork Noodles
Servings: 4
INGREDIENTS:
4 boneless pork chops (about 1–1½ lbs total)
1 (1-oz) packet dry onion soup mix
2 cups low-sodium chicken broth
1 (10.5-oz) can condensed cream of mushroom soup
8 oz wide egg noodles, uncooked
DIRECTIONS:
Lay the raw pork chops in a single layer in a 4–6 qt slow cooker.
Sprinkle the dry onion soup mix evenly over the pork chops.
In a bowl, whisk together chicken broth and cream of mushroom soup until smooth. Pour over the pork chops.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until pork is tender and easily pulled apart.
About 25 minutes before serving, cook the egg noodles in salted water until just tender; drain well.
Use two forks to break the pork chops into bite-size pieces in the slow cooker.
Add the drained noodles and gently toss to coat with the onion gravy.
Cover and let sit on WARM or LOW for 5–10 minutes to soak up the sauce. Taste and adjust seasoning with salt and pepper if needed.
Variations & Tips:
Stir in ½ cup sour cream or Greek yogurt at the end for a creamier finish.
Add 1–2 cups sliced carrots or frozen peas before pouring in the broth mixture for extra color and flavor.
Bone-in pork chops can be used; add ~30 minutes to cook time and remove bones before mixing with noodles.
Swap cream of mushroom with cream of chicken or cream of celery if desired.
For a heartier meal, serve over mashed potatoes or buttered rice instead of noodles.
This dish yields tender pork in a savory onion gravy, perfectly coating wide noodles for a comforting, stick-to-your-ribs meal.