Slow Cooker Sour Cream Pork Chops

I had some pork chops in the freezer and decided to add them in to my menu this week. I took some truth serum and I have to tell you that every time I have had pork chops, I ruin them. They are absolutely horrible. My husband has forbidden me to make them -- yes, they are that bad. I don't know what I do wrong -- they are just dry and gross.

I wasn't ready to give up on pork chops for life. I know that I can conquer them -- I just have to figure out what I am doing wrong. I still haven't unlock the secret, but I decided that my slow cooker hasn't let me down yet. I found a recipe on allrecipes. I had a volunteer committee meeting tonight so I didn't try them, but my husband said they were good. Yipee, redemption.

Sour Cream Pork Chops

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

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.

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.

Preheat oven to 200 degrees F (95 degrees C). 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 over egg noddles.