Slow Cooker Pork Recipes - Pork Chops and Sour Cream
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
60 g of all purpose flour (1/2 cup)
cooking oil
1 large onion
2 chicken bouillon cubes
500 ml water (2 cups)
15 g of all-purpose flour (2 tablespoons)
220 g sour cream (8 ounces)
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 (1/4 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
95 degrees C (200 degrees F).
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 15 g (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.
Experts recommend you do not put frozen foods in the crockpot. All foods
should be defrosted before cooking so the food temperature can reach 140
degrees as soon as possible. However, since none of my family members are in
a high-risk group, I often cook frozen foods in the crockpot. The informed
choice is up to you.
