Sour Cream Pork Chops

"Always looking for new ways to make family favorites..."
photo by Annacia photo by Annacia
photo by Annacia
photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by Papa D 1946-2012 photo by Papa D 1946-2012
Ready In:
8hrs 20mins




  • Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup seasoned flour.
  • In a skillet over medium heat, lightly brown chops in a small amount of oil.
  • Place chops in slow cooker, and top with onion slices.
  • 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.
  • Cover, and cook on Low 7 to 8 hours.
  • Preheat oven to 200 degrees F (95 degrees C).
  • After the chops have cooked, transfer chops to the oven to keep warm.
  • 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.

Questions & Replies

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  1. CJAY8248
    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 Recipe#415600 and a salad. Thanks for sharing. Made for ZWT7-Switzerland.
  2. Papa D 1946-2012
    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 Recipe #456929 as a side. Thanks for posting such a great, easy recipe. Made for ZWT7 Golden Gourmets.
  3. Elmotoo
    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!
  4. morgainegeiser
    I love all recipes that can be done in my crock pot. Prepare it and run. My pork chops were so tender that they literally fell off the bone when I tried to remove them from the crock pot. The broth was great, served it on the side with brown rice and green beans. Made for ZWT 2011.
  5. Annacia
    My DH's all time favorite way with pork chops is in a mushroom soup sauce but the use of the chicken broth and sour cream really gave this a boost. The chops are tender, moist, and very tasty. It doesn't hurt that it's super easy to make either. lol.



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