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."
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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
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