Sour Cream Pork Chops

This is another meal that worked well for our new 'meal sharing' plan!  It was actually the main course that I prepared to go with the rice casserole that I recently posted.  I was able to brown these chops the night before and get everything ready to go so that I could pop them in the slow cooker before leaving for work and could come home to a hot, home-cooked dinner.  They cook all day on low, but like any other meat in a slow cooker, they can easily dry out... so make sure that you don't skimp on the liquid.  This is definitely a dish I will make again.  They were tender and had a nice, rich flavor.  Best of all, they passed the 'kid test'!

Sour Cream Pork Chops
6 pork chops
salt and pepper, to taste
garlic powder, to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container 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.  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.

Source: Allrecipes.com