Tasty Tuesday - Sour Cream Pork Chops

I'm not the world's best cook.  I have to read a recipe a zillion times before and during the whole process because I'm so bad with numbers.  And I certainly can't make up my own recipes like my sister can.  Or my bloggy friend Stephanie that makes amazing looking desserts from scratch!

Anyway, I thought it might be fun to post some favorite recipes every now and then.  Maybe call it Tasty Tuesday?  If anyone wants to participate let me know.  I'd love to feature some of your deliciousness!

My first Tuesday is a recipe that I made last night from All Recipes.com.  I've made it before with pork chops like they suggest, but last night I made it with spare ribs because that's what I had in the freezer.  The sauce is also delicious on top of rice or mashed potatoes.  Yum!

Enjoy!

Sour Cream Pork Chops

Ingredients

• 6 pork chops
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup all-purpose flour
• 1 large onion, sliced 1/4 inch thick
• 2 cubes chicken bouillon
• 2 cups boiling water
• 2 tablespoons all-purpose flour
• 1 (8 ounce) container sour cream

Directions

1. 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.
2. 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.
3. Preheat oven to 200 degrees F (95 degrees C).
4. 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.  (Note: I boiled the sauce on the stove until it was nice and thick)