Recipe by AMI
"These are the most tender and succulent pork chops you've ever had. My fiance absolutely loves them! Serve over noodles or rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt and pepper to taste
garlic powder to taste
onion, sliced 1/4 inch thick
1 (8 ounce) container
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!
I didn't enjoy the sour cream flavor in this dish,but my bf does. I'll stick to the way I usually make it,with my pork chops breaded,baked,then add cream of mushroom soup and milk the pork chops,then baked again.It's very mouth- watering this way
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!!
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!
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!
Maybe I shouldn't give this 5 stars, since I changed it so much, but my kids and hubby loved this recipe. I didn't have time for the slow cooker so I did everything in a skillet on top of the stove. I used chicken broth rather than bouillon cubes, and I left out the flour. After simmering for a while, I took off the lid and the sauce thickened up nicely without flour (and since I'm on a low carb diet, it worked better for me). I browned one chopped onion and a can of mushrooms along with the unbreaded breakfast-style boneless chops in the skillet, drained away what little olive oil I used, then mixed the broth and sour cream along with the spices I usually use for pork chops. After simmering for about 25 minutes, I added a splash of balsamic vinegar just to deepen the flavors. There wasn't a drop of this sauce left, or a scrap of meat.
Delicious! The sauce was the best but I did make a few changes. I was crunched for time so just threw the chops, seasonings etc... in the slow cooker without drenching in flour or browning. Later when I made the sauce I just added a little more flour. Didn't really think that extra step was needed.
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 ;)
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Pork Chops
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 257
** Calories from Fat: 130
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make tasty, tender chops slowly cooked in a flavorful sauce.
See how to make a classic pan-fried pork chop dish in three easy steps.
Making these pork chops is so easy, you won’t believe how rich they taste.