Source: I’m not sure where I got this recipe from, but I’ll be sure to attribute when I remember.
I like pork chops, but I don’t always have a grill or a big enough baking pan. I’m a huge fan of this recipe that almost guarantees fall-off-the-bone tasty chops from a crock pot.
Spice pork chops with salt and pepper. Or just garlic powder and pepper. In large quantities.
Dredge in flour. It’s okay to use your fingers to get the flour to stick.
Heat the pan with a little oil and add pork chops to hot oil. Cook until browned on both sides.
Find an onion.
Slice the onion.
Layer the pork chops and onions in the crock pot.
Pour chicken broth or water with dissolved bouillon cubes over pork chops. (If I was really making this like Dad, I would have used homemade chicken broth or vegetable stock, but I didn’t have any made at the time.)
Cover and cook. Remove pork chops carefully — they will be tender and likely fall apart! Mix flour and sour cream, then mix with remaining sauce. Turn up the heat and stir until thickened.
Serve with egg noodles or rice and veggie of choice.
- 3 to 4 thick pork chops
- garlic powder to taste
- ½ c flour
- 2 t oil
- 1 small onion, sliced into rings
- 2 chicken bouillon cubes
- 2 c boiling water
- 8 oz sour cream
- 2 T flour
Season pork with spices. Dredge meat in flour. In a skillet, brown meat in oil. Place pork chops in crock pot and top with onions. Dissolve bouillon in water and pour over meat. Cook on low for 6-8 hours. Remove meat and keep warm. Turn crock up to high. Stir flour and sour cream together so that the flour doesn’t clump in the hot juice. Stir into meat juices and cook until slightly thickened. Serve over rice or egg noodles and with veggies.