These are the most tender and succulent pork chops you've ever had. My fiance absolutely loves them! Serve over noodles or rice.

AMI
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.

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  • Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.

  • Preheat oven to 200 degrees F (95 degrees C).

  • After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

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Nutrition Facts

257 calories; 14.4 g total fat; 54 mg cholesterol; 487 mg sodium. 14.3 g carbohydrates; 16.8 g protein; Full Nutrition

Reviews (1149)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/09/2006
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! Read More
(1194)

Most helpful critical review

Rating: 3 stars
09/04/2011
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 Read More
(14)
1553 Ratings
  • 5 star values: 964
  • 4 star values: 369
  • 3 star values: 143
  • 2 star values: 56
  • 1 star values: 21
Rating: 5 stars
02/09/2006
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! Read More
(1194)
Rating: 5 stars
02/09/2006
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! Read More
(1194)
Rating: 4 stars
12/09/2004
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!! Read More
(615)
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Rating: 5 stars
02/23/2007
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! Read More
(477)
Rating: 5 stars
03/12/2009
I hate when people make so many changes and then rate the recipe. I didn't change a thing. I made the recipe AS IS and it was a really great quick and easy meal. I served it with rice and my family loved it. Thank you for the recipe. Read More
(433)
Rating: 5 stars
07/17/2007
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! Read More
(148)
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Rating: 5 stars
02/09/2007
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. Read More
(146)
Rating: 4 stars
01/17/2008
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. Read More
(133)
Rating: 5 stars
07/18/2006
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;) Read More
(104)
Rating: 5 stars
02/01/2004
This recipe is definitely a keeper. My entire family loved the tenderness of the chops and the richness of the gravy. After I browned the chops I poured the water/bullion cube mixture into the pan and stirred up the browned bits. Hate to waste that extra flavor! Yum Read More
(102)
Rating: 3 stars
09/04/2011
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 Read More
(14)