It's Slow Cooking Thursday, being hosted, as always, by Sandra at Diary of a Stay At Home Mom. If you love to slow cook and use your crockpot year round like me, head on over to Sandra's and leave a recipe of your own or see what recipes the ladies are offering up for you this week.
My recipe this week is so easy and so good. Everyone loved it. Hey, it's got sour cream & garlic. What's not to love?
SOUR CREAM PORK CHOPS
-6 thicker style pork chops (not the thin fast fryers)
-salt and fresh ground pepper to taste
-garlic powder to taste (I prefer garlic granules to powder)
-1/2 cup all purpose flour
-1 large onion, sliced 1/4" thick
-2 cups chick stock or 2 packets or cubes chicken bouillon dissolved in 2 cups boiling water
-2 Tbsp. flour
-1 cup (1 8 oz. container) sour cream
1. Trim pork chops of any extra fat. Season with salt, pepper and garlic. I am liberal with my use of the garlic, being Hungarian and all. Dredge the pork chops in the 1/2 cup of flour and brown lightly in small amount of hot oil over medium heat in a fry pan.
2. Place browned pork chops in slow cooker. Cover each layer with sliced onions. Pour the broth (or dissolved chicken bouillon) over the chops. Cover and cook on low 6 - 7 hours. Check at 6 hours so they are not overcooked.
3. Very carefully (as chops are so tender they'll want to fall apart) transfer pork chops to oven safe dish, cover with foil and place in slow (200 f) oven to keep warm.
4. Mix the 2 Tbsp. flour with the sour cream and whisk into the crockpot juices. Turn to high, and cook until sauce is slightly thick. Usually around 15 minutes.
Serve with rice or noodles. Pour some of the sauce over the meat to serve. The rest can be used, if you like, with your rice or noodles.