Sour Cream Pork Chops

We got a great deal on pork chops a few weeks back so we have a huge supply in our freezer. I was trying to find something different to make with them. I found this recipe and thought it looked like a winner because it was made in the crock-pot one of my favorite meals to make as Adam prepares before work and then I just eat when I get home

These were good, I liked that the pork had some flavor with the flour mixture on top of them. But the sour cream sauce didn’t seem to thicken as much as I would like after being on high for 30 minutes. I would double the amount of flour, which I have already changed in the recipe below.

Sour Cream Pork Chops (From: Allrecipes)

• 2 pork chops
• salt and pepper to taste
• garlic powder to taste
• 1/4 cup all-purpose flour
• 1/2 large onion, sliced 1/4 inch thick
• 1 cubes chicken bouillon
• 1 cups boiling water
• 2 tablespoons all-purpose flour
• 1/2 cup sour cream

Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/4 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.

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.

Tagged as: Pork