I am still learning to cook more, especially meat dishes. I decided to venture into cooking pork- something I don’t usually make nor eat. I wanted to use my slow cooker and decided to try Sour Cream Pork Chops from Allrecipes. I definitely an feeling more favorable toward pork chops now.
The only thing about slow cooker cooking is that you have to plan ahead and the process can not be rushed. If you want this for dinner start around 10 or 11 in the morning.
This was not a simple “throw everything into the Crock Pot” kind of recipe, but well worth the extra little steps.
Season the chops with salt, pepper, and garlic powder, then dredge through 1/2 cup of flour.
Lightly cook the chops in a skillet with a little bit of oil until it starts browning. I did not really worry too much if it was cooked thoroughly enough because later it’s going to cook in the Crock Pot for hours.
Transfer the chops into the Crock Pot, adding in 1 sliced onion, and 2 cups of hot dissolved chicken bouillon.
Cover and set at low heat, walk away and try to ignore the mouth-water smells wafting through the kitchen for 7-8 hours.
After 7-8 hours, I prepared to take the pork chops out. NOTE: The original recipe author did not lie, they are extremely tender and succulent. The meat literally fell off the bone when I tried to take it out of the crock pot! Set aside or keep warmed in the oven.
To make the sour cream sauce: mix 2 tablespoons of flour into 8 oz of sour cream. Slowly mix into the meat juices left inside the Crock Pot. Cook this on high for 15-30 mins (I only did 15 mins because I couldn’t wait any longer!). The sauce should be thick and cream. Serve over the pork chops.
Amazingly juicey and full of flavor. Pan frying it is crucial to give it some crispy texture, the rest of the chop is so soft and tender.
Since the sauce makes it pretty heavy and rich, I like to balance it out with healthy brown rice and some steamed kale or some pasta noodles.
Yums! So delicious, my boyfriend asked for seconds….and thirds.