Friday, May 28, 2010

Savory sour cream pork chops recipe

The picture isn't as attractive as it should be, but hubby definitely considers this comfort food. Super-tender pork chops with savory sauce put on top of steaming hot rice is the stuff weekday dinners are made of.

What is good is that the chops were basically just pan-fried a bit and left to simmer in the slow cooker. Busy wives (like moi) can prepare this in the morning, and then the dish can be ready seven to eight hours later, when you return from work. Thanks to for sharing!


6 pork 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
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

How to make:

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.
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.