Ingredients

Instructions

  1. Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup seasoned flour.
  2. In a skillet over medium heat, lightly brown chops in a small amount of oil.
  3. Place chops in slow cooker, and top with onion slices.
  4. Dissolve bouillon cubes in boiling water, add can of cream of mushroom soup w/2 Tbs flour dissolved in cold water and pour over chops.
  5. Cover, and cook on Low 7 to 8 hours.
  6. Preheat oven to 200 degrees F (95 degrees C).
  7. After the chops have cooked, transfer chops to the oven to keep warm.
  8. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices.
  9. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.