Slow Cooker Sour Cream Pork Chops
These are the most tender and succulent pork chops you’ve ever had.
- 6 Pork Chops
- Sea Salt and Pepper
- Garlic Powder
- 1/2 Cup Flour or Tapioca Starch
- 1 Onion
- 2 Chicken Bouillon Cubes
- 2 Cups Water
- 8 oz Sour Cream
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.