Wednesday, June 23, 2010

Sour Cream Pork Chops

It's getting entirely too hot to cook here. We don't have a grill so all of my cooking needs to be done indoors in an apartment without central a/c. I do have an oscillating fan in the kitchen but more importantly a crock pot.

I had just finished watching USA defeat Algeria in the World Cup when I realized that I still had not decided how I was going to cook my pork chops. It has been disgustingly hot and humid outside so I turned to my trusty crock pot and began searching online for a recipe.

I found this recipe on allrecipes.com. I posted the recipe below without any changes. I only did a few things differently. I only used 4 pork chops and I did not use any onions but only because I didn't have any. When it was time to add flour to the sour cream I decided to also add some more garlic powder and pepper. Salt wasn't necessary since the sauce was already salty. Oh and since I got a late start I cooked it on high for 3 hours and then switched it to low for another couple of hours.

Browned pork chops

YUM...dinner is served!

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


  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.

My verdict: Very easy and yummy. It was a bit salty so next time I'd cut back a bit on the salt while seasoning the pork chops. Also my sauce was a bit lumpy even though I whisked in the sour cream mixture. It didn't affect the taste at all though. I'd make it again except that next time I'd temper the sour cream first before adding it to the crock pot.

No comments:

Post a Comment