Serves 4-6
4 – 6 boneless pork chops seasoned flour for dredging (add salt, pepper, etc. to flour)
2 tbsp. vegetable oil
1 lg. onion, sliced
2 c. chicken broth
2 tbsp. flour
8 oz. sour cream
4 – 6 boneless pork chops seasoned flour for dredging (add salt, pepper, etc. to flour)
2 tbsp. vegetable oil
1 lg. onion, sliced
2 c. chicken broth
2 tbsp. flour
8 oz. sour cream
1. Heat oil in a skillet over medium high heat. Dredge pork chops in seasoned flour and brown in skillet, turning to brown both sides. (I skipped this step)
2. Layer chops in Crock Pot with onion slices. Pour chicken broth over layers. Cover and cook on low 7 – 8 hours.
3. Stir the 2 tablespoons of flour into the sour cream until smooth. Stir sour cream into the Crock Pot and blend into the cooking juices. Raise the Crock Pot to high for 15 – 30 minutes or until the liquid has thickened.
4. Serve the chops and sauce over rice, noodles, or mashed potatoes.
Review:
Easy easy recipe. Easy ingredients. Okay taste. I would add a little more seasoning of some kind next time. It was a little bland for me. 3 stars.
Recipe Source: http://www.50plusfriends.com/cookbook/crockpot/pkchpdel.html
When you say that you skipped the step of browning the pork chops do you normally do this? Whenever I cook pork chops they are always frozen and I just throw them in frozen. Is it better to brown them first? Thanks!
Amalie,
A lot of recipes call to brown the meat before adding to the slow cooker. It adds flavor and texture but I usually am too lazy for that 🙂