| | Directions | | Season pork chops to taste and dredge in flour. Lightly brown in oil and place in slow cooker; top with onion slices and mushrooms. Dissolve or soften bouillon in hot water and pour over chops. Cook on low 7-8 hours. After the pork chops have cooked, stir 2 Tbsp of flour into the sour cream; stir into cooking juices. Turn slow cooker to high for 15-30 minutes or until liquid is slightly thickened. Serve with rice, noodles (I prefer egg noodles) or potatoes as you choose. |
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| Ingredients | | - |  | 4 pork chops, bone-in or boneless |
| - | | Flour |
| - | | Salt and Pepper |
| - | | 1/4 cup Oil |
| - | | 1 onion (large) |
| - | | 2 cubes or equivalent chicken bouillon granules or base |
| - | | 2 cups Hot Water |
| - | | 8 ounces sour cream (fat free is okay) |
| - | | Sliced mushrooms |
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