I just realized that I forgot to take a picture of the finished product and there weren't any leftovers so now I can't. So sorry! Trust me -- these tender pork chops in this rich sauce are amazing served over rice or noodles. Pair with a salad or green veggie and bread, and you're set for a dinner that tastes like you spent hours cooking it!
Begin by dredging boneless pork chops in a mixture of flour, garlic powder, salt, and pepper:
Lightly brown pork chops in a small amount of olive oil:
Transfer to slow cooker, top with onion slices:
Add 2 cups chicken bouillon:
Slow-Cooker Sour Cream Pork Chops (printable version)
6 boneless pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced
2 cubes chicken bouillon
2 cups boiling water
2 Tbsp. all-purpose flour
1 cup (8oz) sour cream
Combine salt, pepper, garlic powder and flour in a small bowl. Dredge pork chops in flour mixture until coated on both sides. In a skillet over medium heat, lightly brown chops in a small amount of olive 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 7-8 hours.
Preheat oven to 200*. After the chops are cooked, transfer to over to stay warm. In a small bowl blend flour with sour cream; mix into meat juices. Turn slow-cooker to high for 15-30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
original recipe from allrecipes.com