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Sour Cream Pork Chops
SUBMITTED BY:
AMI
PHOTO BY:
JOSEPHINE
"These are the most tender and succulent pork chops you've ever had. My fiance absolutely loves them! Serve over noodles or rice."
RECIPE RATING:
Read Reviews
(230)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
8 Hrs 30 Min
READY IN
8 Hrs 45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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 F (95 degrees C).
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.
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REVIEWS
Reviewed on Feb. 9, 2006 by hisdrinkoffering
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hisdrinkoffering
Feb. 9, 2006
I'm giving this five stars for this recipe w/ modifications. I think you will really love this if you try it the way I did! I seasoned the chops w/ s,p, and garlic powder, then dredged in flour seasoned w/ pepper, garlic powder, paprika, and some Emrils all-purpose seasoning....& browned in olive oil. On the stove, I boiled the water w/ one large chicken bouillon cube, then reduced, and added one can of cream of mushroom soup. I wisked together about 4 T flour in some cold water and added it to this saice. I let this simmer a little. Poured over chops and onions in crock pot. Right before it is finished, or even after it is done, then add 8 oz. sour cream and stir around. This was tasty, creamy and great served over wide egg noodles and freshly steamed green beans sprinkled w/ lemon pepper. Hope this review helps someone. I think the blandness some complained of will be alliviated w/ the extra seasonings in the flour mixture and the cr. of mushroom soup!! Try it!
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23 users found this review helpful
I'm giving this five stars for this recipe w/ modifications. I think you will really love this...
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Reviewed on Dec. 9, 2004 by
LINDA MCLEAN
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LINDA MCLEAN
Dec. 9, 2004
Being that I saw this recipe at the last minute, I couldn't use my slow cooker, so I just browned my chops in my cast iron skillet with the onions, removed the chops just long enough to make a roux, added two cups of chicken broth instead of the water and simmered for forty five minutes. After they were done I again removed them from the skillet and added the sour cream and cooked for a minute. They came out so tender and the sauce was excellent! Good one Ami!!
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9 users found this review helpful
Being that I saw this recipe at the last minute, I couldn't use my slow cooker, so I just...
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Reviewed on Feb. 23, 2007 by
mom2oovc
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mom2oovc
Feb. 23, 2007
absolutly fabulous! Bear with my changes, but I thought they might help someone else! I used 5, two inch thick chops, seasoned with s,p,gp (salt, pepper, garlic powder), THEN I dreged them through highly seasoned flour (just use what you like). I browned them in garlic infused oil. I then browned the onions and put them on top of chops in crock pot. For the sauce, I used 2 cups cx. broth, seasoned with fresh garlic, paprika, s,p,gp, and few other random things, and 1 can cream of mushroom soup. Poured it over chops and cooked on LOW for 5 hours...could have just been 4 hours though. Last, I added sauteed fresh mushrooms and the sour cream after moving chops to oven. I think I should have used only 4 oz. sour cream though. It was perfectly thick and very rich! We loved it!
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7 users found this review helpful
absolutly fabulous! Bear with my changes, but I thought they might help someone else! I used...
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Reviewed on Dec. 28, 2005 by JENS
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JENS
Dec. 28, 2005
I used McCormic Garlic Pepper to season the chops and fried them lightly without using flour. I cooked them on high in the crock-pot for 4 hours.(They were tender at this point but not falling apart.) I put the pork chops on a plate and then dumped all the liquid from the crock- pot into a sauce pan. I added a packet of Mushroom gray mix and brought to a boil stirring continuously. After that I put the pork chops back in the crock-pot and poured the sauce over top and cooked on low for another 3 hours. MMMMMMMMMMM - Delicious! The pork chops fell apart and mixed with the gravy. I served it over mashed potatoes. My husband made an open-faced sandwhich. Perfect comfort food for a cold night!
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5 users found this review helpful
I used McCormic Garlic Pepper to season the chops and fried them lightly without using flour....
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Reviewed on Jul. 17, 2007 by Mommy2Six
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Mommy2Six
Jul. 17, 2007
This was a HUGE hit with my family. I took heed of the reviews that claimed it was low on flavor and added a few changes. My first change was that I coated the pork chops in roasted garlic and red pepper spice mix and THEN dredeged them in flour and browned them. Then I cut the onions along with some quartered mushrooms and sliced a red pepper. I carmelized all of these in a pan with a little olive oil. YUM. Then I followed the directions exactly except for the end where I noticed the sauce wasn't as thick as I would like. I had no cream of mushroom soup so I threw in some cream cheese. It was thick and flavorful and delicious!
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4 users found this review helpful
This was a HUGE hit with my family. I took heed of the reviews that claimed it was low on...
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Reviewed on Apr. 27, 2007 by
Val E.
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Val E.
Apr. 27, 2007
Slow cooked these with extra can of cream of mushroom soup and 1/2 # fresh mushroomss,using chicken stock rather than bouillon. Turned out great. I've been trying different chop recipes since my b/f told me he doesn't like them. Will make a believer of him yet! Hey, I lived in IOWA.... This is a start. Thanks.
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4 users found this review helpful
Slow cooked these with extra can of cream of mushroom soup and 1/2 # fresh mushroomss,using...
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Reviewed on Jul. 18, 2006 by
SUNNYNIGHTS68
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SUNNYNIGHTS68
Jul. 18, 2006
I have to give this a five star rating, b/c I messed it up and it still came out great! I didnt read the recipe through and started to prepare it at 5pm. Of course, when I got to the crock pot part, I knew I had to change it. I browned the chops as directed and cooked the onions until they were soft. I transfered chops to a glass casserole dish and put onions on each chop. Then I added the bullion/water mixture over all and baked for 30 minutes at 400. After I drained the juice and added to a small pot, stirring in the 2 tbsp of flour and cooking for 5 mins. I poured over chops and my husband thought it was delicious. (he hates sour cream as well but had no idea, like other reviewers families ;)
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4 users found this review helpful
I have to give this a five star rating, b/c I messed it up and it still came out great! I...
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Reviewed on Feb. 1, 2004 by HOKIEGIRL
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HOKIEGIRL
Feb. 1, 2004
This recipe is definitely a keeper. My entire family loved the tenderness of the chops and the richness of the gravy. After I browned the chops, I poured the water/bullion cube mixture into the pan and stirred up the browned bits. Hate to waste that extra flavor! Yum
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4 users found this review helpful
This recipe is definitely a keeper. My entire family loved the tenderness of the chops and...
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Reviewed on Feb. 16, 2007 by Laura York
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Laura York
Feb. 16, 2007
Yes the pork chops were juicy and tender! However the onions were overpowering for my taste and some still slightly crunchy. Next time I will brown onions first so they have that carmelized flavor and add fresh garlic. I also added a little green chilies to spice it up a bit.
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3 users found this review helpful
Yes the pork chops were juicy and tender! However the onions were overpowering for my taste...
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Reviewed on Feb. 9, 2007 by
Shaina_Ryder
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