Begin by trimming the pork chops of any excess fat and bones. Place the pork into the bottom of a 4 quart slow-cooker. Top with soup, salt and pepper. Set to high for four hours or low for 7 hours.
Just before serving add the can of sliced mushrooms. Serve over rice.
Tip: This recipe was designed to be used with the less expensive pork chops or pork steaks, not the nice 3/4 inch pork chops ideal for grilling. Save those for a different recipe. If when trimming, you end up with odd shapes it’s OK. Just cut them all into chucks and call them pork medallions.