Creamy Pork Chops

Prepare the pork chops by sprinkling a pinch of salt, a few grinds of black pepper, and a dash of garlic powder evenly over both sides. Next, coat the chops in 1/2 cup of fine white flour, ensuring they are evenly coated. Heat a small amount of oil in a skillet over medium heat and sear the chops until they develop a light brown color on both sides.

Transfer the pork chops to a slow cooker and place sliced onions atop them. Dissolve 2-3 bouillon cubes in boiling water, then pour the liquid over the pork chops. Cover the slow cooker and cook on Low for 7 to 8 hours, allowing the meat to become tender.

Preheat your oven to a moderate temperature of 200 degrees F (95 degrees C). After the pork chops have completed their cooking time, carefully transfer them to the oven to maintain warmth. Be cautious, as the meat will be extremely tender and prone to falling apart.

In a small bowl, whisk together 2 tablespoons of fine white flour and a generous dollop of sour cream until smooth. Mix the mixture into the meat juices, taking care not to overdo it. Switch the slow cooker to High heat for 15 to 30 minutes, or until the sauce has thickened slightly. Serve the tender pork chops with their rich, savory sauce spooned over the top.