| | Directions | | Season pork chops with salt, pepper and garlic powder, then dredge in 1/2 cup flour. In skillet over medium heat, lightly brown pork chops in small amount of oil. Place chops in slow cooker and top with chopped onion. Dissolve bouillon cubes in boiling water and pour over chops. Cover and cook on low 7-8 hours. Preheat oven to 200. After the chops have cooked, transfer chops to the oven to keep warm. Be careful as the chops are so tender they will fall apart. In small bowl, blend 2 Tbsp flour with sour cream; mix into meat juices. Turn slow cooker to high for 15-30 minutes or until sauce is slightly thickened. Serve sauce over pork chops. |
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| Ingredients | | - |  | 6 pork chops (boneless or bone-in) |
| - | | garlic powder to taste |
| - | | salt and pepper to taste |
| - | | 1 onion, chopped (large) |
| - | | 2 cups boiling water |
| - | | 1 package fat-free sour cream (8 ounce pkg) |
| - | | 1/2 cup all-purpose flour |
| - | | 2 cubes chicken bouillon |
| - | | 2 tablespoons all-purpose flour |
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