When we have company over, this is one of my favorite recipes to make. They go together so quickly and easily, it’s one of those stress-free meals that everyone enjoys making. I can plate them up with a noodle, pasta, or rice and a steamed veggie and it’s a complete meal that’s filling and satisfying. You should figure at least one pork chop per person depending on their appetite. One is plenty for me, but the hubby can sometimes eat two if he’s really hungry!
Check out what they are saying about this recipe over at All Recipes:
“These are the most tender and succulent pork chops you’ve ever had. My fiance absolutely loves them! Serve over noodles or rice.”
It doesn’t matter how you serve them because they taste great no matter what!
Ingredients
6 pork chops
salt and pepper to taste
McCormick’s garlic powder to taste
1/2 cup Gold Medal all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons Gold Medal all-purpose flour
1 (8 ounce) container sour cream
Instructions
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.
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Quick Tip: Try in a sandwich!
Thanks again to All Recipes for this tasty recipe.
