Tuesday, May 11, 2010

Sour Cream Pork Chops

Tender and succulent pork chops cooked 7-8 hours in your crock pot.


6 Boneless Pork Chops
Salt and pepper to taste
Lawry's Seasoning Salt
Onion Powder
Garlic Powder
1/2 cup flour
2 Cubes chicken bouillon
2 cups boiling water
2 Tbs. flour
1 (8 oz.) container of sour cream


(1) In a shallow dish add 1/2 cup flour and mix with Lawry's seasoning salt, onion powder, garlic powder, and pepper. Add enough for your liking. Incorporate well.
(2) Dredge pork chops in flour mixture. In a skillet over medium heat, lightly brown chops in a small amount of olive oil.
(3) Place chops in slower cooker. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
(4) Preheat oven to 200 degrees F (95 degrees C).
(5) After the chops have cooked, transfer to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 Tbs. flour with sour cream until smooth. Mix into meat juices. Turn slower cooker on High for 15-30 minutes or until sauce is slightly thickened. Serve sauce over pork chops on a bed of egg noodles or rice.


  1. looks wonderful. How do you get the asparagus to look so good. I've not yet mastered good asparagus...mine's always mushy.

  2. @Beth- Have you tried the Ziplock Fresh Steam Bags? All I did was clean them, cut off the tough ends, put them in the bag with a Tbs. butter and put it in the microwave for 2 minutes.