Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

Always looking for new ways to make family favorites...

Ingredients Nutrition


  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.
Most Helpful

Oh boy, was this good. I used pork blade steak which turned out so tender I could cut it with a fork. The meat was very tender and the taste was super! I also heated the sauce in a pan and let the meat simmer while the sauce was thickening. I served it with Seasoned Baked Potato Chunks and a salad. Thanks for sharing. Made for ZWT7-Switzerland.

CJAY June 29, 2011

These were very delicious, tender and so full of flavor. I used Golden cream of mushroom soup and they were done in 6 hours. I transferred the sauce to a pan for heating in the sour cream. I served Alplermagrone (Swiss Gruyere Cheese Pasta) as a side. Thanks for posting such a great, easy recipe. Made for ZWT7 Golden Gourmets.

Papa D 1946-2012 June 27, 2011

i'm rating on the final product not on the recipe as written. i didn't read the instructions before hitting print then when i got to step 3, i needed to make some adjustments. ;) woops! i didn't realize it was a crock pot recipe! shows ya how MY week has been.... anyway, i browned my boneless chops in seasoned flour as directed. Removed them to a plate, added the onions to the pan & sauteed until caramelized. i sprinkled on flour then whisked in 2c chicken broth (instead of bouillon & water). when thickened, I added cream of celery soup. when that was combined & bubbly, I added the pork chops back in, covered & simmered for about 10 minutes. I removed the pork chops again & whisked in the sour cream. This FILLED my 12" cast iron skillet; I will use a dutch oven next time. It worked like a charm - we loved the chops & very flavorful sauce! Made for ZWT7 Emerald City Shakers. Thank you!

Elmotoo June 23, 2011