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Prep Time 20 Minutes
Cook Time 510 Minutes
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.