Sour Cream Pork Chops


6 raw chop with refuse, 113 g; (blank) 4 ounces pork chops

salt and pepper to taste

garlic powder to taste

½ cup all-purpose flour

1 large onion, sliced 1/4 inch thick

2 cubes chicken bouillon

2 cups boiling water

2 tablespoons all-purpose flour

1 (8 ounce) container sour cream


Step 1
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.

Step 2
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.

Step 3
Preheat oven to 200 degrees F (95 degrees C).

Step 4
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.

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