Sour Cream Pork Chops
Ingredients
o 6 thick pork chops
o salt and pepper to taste
o garlic powder to taste
o 1/2 cup all-purpose flour
o 1 large onion, sliced 1/4 inch thick
o 2 cubes chicken bouillon
o 2 cups boiling water
o 2 tablespoons all-purpose flour
o 1 (8 ounce) container sour cream
Optional: You can also season with 1 tablespoon of creole seasoning. If you you, use lesser amount of salt and pepper.
Directions
1. Season pork chops with salt, pepper, and garlic powder and creole, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
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.
3. Preheat oven to 200 degrees F (95 degrees C).
4. After the chops have cooked, transfer chops to the oven to keep warm.
Blend together 2 tablespoons flour with the sour cream; mix into meat juices. A whisk works very well. Set crockpot setting to high for 15 to 30 minutes, or until sauce is thickened to your liking. Serve over pork chops.
If serving over pasta, you can add an additional bouillon cube and cup of water and an additional 1/4 cup of flour and another 1/4 to half cup of sour cream to make enough sauce/gravy to accommodate larger servings.
