Peel the potatoes and cut them into 1-inch chunks—uniform sizing ensures they cook evenly. Pat the pork chops dry with paper towels and season both sides generously with black pepper, garlic powder, and onion powder. This seasoning step happens before cooking so the flavors can develop as the meat braises. Set the prepared potatoes and seasoned pork aside.

In your slow cooker, whisk together the mushroom soup and water until smooth—this creates an even sauce base. Layer the seasoned pork chops on top of the soup mixture, then add the potatoes around them. The potatoes need the full cooking time to become tender, which is why they go in now rather than later. Set the slow cooker to low for 7-8 hours or high for 4-6 hours, depending on your schedule.

When there are 2 to 2.5 hours of cooking time remaining, open the slow cooker and stir in the green beans. I find that adding them this late keeps them from getting mushy while still allowing them to absorb the savory broth flavors. The pork should be very tender at this point, so handle it gently to avoid falling apart.

When the cooking time is complete, carefully remove the pork chops from the slow cooker and set them aside on a plate. Let them rest for a few minutes—this prevents them from drying out when you plate them. Stir the vegetables and sauce together in the slow cooker to combine, then place a pork chop on top of the vegetable mixture on each plate. Spoon extra sauce over everything before serving.