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Featured Pork Recipe:Slow Cooker Pork Tenderloin

Slow Cooker Recipes > Pork Recipes

Slow Cooker Pork Recipes - Pork Chops and Sour Cream

Slow Cooker Pork Recipes - Pork Chops and Sour Cream

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Pork Chop with Sour Cream is rated / 5 based on votes.

Print Recipe
Preparation time: 30 minutes
Slow Cooker Size 3.5L+
Serves: 4
Cooking time: 6 hours on LOW

Pork chops have been called the ‘new white meat’ because today’s pork is made to be much leaner. This makes the pork healthier to eat, but doesn’t allow for the tenderness and juiciness found in the chops of yore. A slow cooker comes in handy for this as it allows the fibers in cuts such as the sirloin to be broken down. In this slow cooker pork chop and sour cream recipe you can use the sirloin chop and it should be fine, but you if you want to make sure it’s going to be tender, go ahead and use rib chops.


  • 6 pork chops, preferably sirloin or rib
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • ½ cup of all purpose flour
  • cooking oil
  • 1 large onion
  • 2 chicken bouillon cubes
  • 2 cups water
  • 2 tablespoons of all-purpose flour
  • 220 g (8oz) sour cream


Turn the covered slow cooker on the low setting so it will be warmed up when you are ready to add the ingredients.

Add the garlic powder and the salt and pepper to the pork chops then coat each one well with the all purpose flour. If you want to set them aside on a rack for about 10 or 15 minute, the flour will stick to the chops better in the next step.

Add a little bit of the cooking oil to a large skillet and heat it to medium heat. Lightly brown the pork chops on both sides.

While the chops are browning go ahead and peel the onion and sliced it to about 6 mm thick (¼ inch). This is also a good time to boil the water and dissolve the chicken bouillon cubes in it.

Remove the pork chops from the skillet and put them into the slow cooker. Top them with the sliced onion. Pour the bouillon over the pork chops and cover the slow cooker. Set to cooker to low heat and cook for 6 hours or so.

Shortly before the pork chops are finished cooking, preheat the oven to 95C (200F).

Remove the pork chops from the slow cooker leaving the juices behind. Put the lid back on the slow cooker to preserve the heat and turn it on high. Place the chops on a large heat proof platter. Use a large spatula to keep them from falling apart during transfer. Put the platter in the preheated oven to keep them warm during the next step.

Add 15g (2 tablespoons) of flour to a small mixing bowl and blend in the sour cream. Be sure to blend well. Stir the mixture into juices that remain in the slow cooker and make sure to blend well. Put the lid back on the cooker and let the sauce thicken a little for about 20 to 30 minutes.

Remove the pork chops from the oven and pour the sour cream sauce over them. You can do this individually on serving plates, or if they are not overlapping, you can just pour it on them right on the platter. If you like, you can serve them over rice, or serve them with buttered baked onions.

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