Sour Cream Pork Chops
- 6 pork chops (I prefer shoulder over loin chops)
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup all-purpose flour
- 1 large onion, sliced 1/4 inch thick
- 2 cubes chicken bouillon (I prefer STAR brand)
- 2 cups boiling water
- 2 tablespoons all-purpose flour
- 1 (8 ounce) container sour cream
Preparation time 15mins
Cooking time 23mins
Adapted from allrecipes.com
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil (this step no necessary if short on prep time, but creates a richer flavor)
Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
Preheat oven to 200 degrees F (95 degrees C).
After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops, with pasta, mashed potatoes, or rice.