These are the most tender and succulent pork chops you’ve ever had. My fiance absolutely loves them! Serve over noodles or rice.
. 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
1. 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.
2 . 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.
3 . Preheat oven to 200 degrees F (95 degrees C).
4 . 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.