Sour Cream Pork Chops

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  • Prep Time
    20 Minutes

  • Cook Time
    510 Minutes

  • Servings


  • 6 pork chops
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup, plus 2 tablespoons all-purpose flour, divided
  • 1/4 cup (8 oz.) vegetable oil
  • 1 large onion, sliced 1/4 inch thick
  • 2 cubes chicken bouillon (dissolved in 2 cups of boiling water)
  • 1 (8 ounce) container Hiland Dairy Sour Cream


  • Season pork chops with garlic powder, salt and pepper. Place 1/2 cup of the flour in a shallow container and dredge each pork chop in the flour.
  • Heat the oil in a skillet over medium heat. Add pork chops and cook until lightly brown chops on both sides.
  • Place pork chops in slow cooker and top with onion slices and dissolved bouillon. Cover and cook on low 7 to 8 hours.
  • Preheat oven to 200 degrees F (95 degrees C).
  • Once the chops have cooked, remove from slow cooker and place in oven to keep warm.
  • Blend the 2 tablespoons flour with the sour cream in a small bowl and add to the meat juices in slow cooker. Increase slow cooker temperature to high for 15 to 30 minutes, or until sauce is slightly thickened.