Delicious! And a great way to fix pork chops without thoroughly frying them on stovetop. I used 8 boneless butterfly chops, slow-cooked them on High for 4 hours, though I think next time, I'll see if they're done at 3 hours. They were falling-apart tender, but just a wee bit on the dry side, but the gravy was outstanding, and had lots of if (we like a lot of gravy). I used 2 cups of chicken broth for the bouillon and water, and 3 tbsp flour. If you like it a bit more tangy, double the sour cream. We served it with mashed potatoes (put some of the gravy on) and green beans. There was so much gravy left over after the chops were eaten, my boyfriend sopped it up with some bread and finished it off! Thanks for a good recipe.
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Delicious! And a great way to fix pork chops without thoroughly frying them on stovetop. I...