While I ended up with a good result, I think the recipe needs tweaking. I recognize that 'flavor' is subjective and as written this wouldn't have enough for us. I seasoned the flour that I dredged the pork in as well as seasoning the chops themselves. I think the browning step is important because it seals flavor into the meat before adding any liquid to it. I sliced and added an 8 oz package of crimini mushrooms after an hour of cooking which also added flavor to the sauce as they cooked down. I think the timing in the instructions is way off and would end up overcooking the meat. I cooked the chops for 4 hours on low. They were tender but still held their shape and were not dry at all. I also think the advice of putting them in the oven is not wise and would result in some drying out. Instead, I piled these on a plate and covered them tightly with foil while thickening the sauce. I chose this recipe specifically because it did NOT call for Cream of Anything soup so I followed the instructions for this part. While my sauce did thicken up, I do understand why you would choose the stove top route if you were in a hurry. I wasn't, so after thickening the sauce I ended up adding a bit more sour cream and a good solid helping of dill weed to give it more flavor. I nestled the chops back in the sauce and left the crock pot on warm for another hour until serving. The sour cream and dill flavor really worked for us - a little reminiscent of a stroganoff.
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While I ended up with a good result, I think the recipe needs tweaking. I recognize that...