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Drain the liquid from the French onion soup.
Combine this with the cream of chicken soup and sour cream and mix well.
Place the pork chops on the bottom of the slow cooker.
Cover with the soup mixture and mushrooms.
Cook on low for 2.5-3 hours, or until the pork chops are cooked through (165˚F internal temp).
Once done, remove the pork chops and stir the sauce really well, since the liquid can settle, then spoon over the pork chops to serve.
Garnish with parsley if desired.