This Slow Cooker Sour Cream Pork Chops recipe is one of our favorite weeknight meals! So tender and packed full of amazing flavor! This one doesn't get any easier, and it is definitely a crowd pleaser. Let the slow cooker do the cooking for you!
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Check out my Slow Cooker Chili and my Slow Cooker Beef Stew for more slow cooker dinner ideas!
This slow cooker sour cream pork chops recipe is a very flavorful and easy recipe made with simple ingredients you already have, so it can easily turn into a staple dish! The pork chops are seasoned, browned, then slow cooked in the slow cooker. Served with a mouthwatering sour cream sauce!
Once you see how simple and delicious these pork chops are, you will add it to your normal menu plan rotation.
Why You'll Love This Recipe
- Using the slow cooker to make dinner frees up the evening hours to do other things.
- They're smothered in a delicious sour cream sauce made from scratch and not from a canned soup.
- Pork chops in the slow cooker is an easy way to make flavorful, fork-tender pork chops!
- This recipe calls for very minimal ingredients and prep time is an absolute minimum.
Ingredients You'll Need
- Pork Chops: Use bone-in or boneless pork chops that are at least 1-inch thick.
- Salt, Ground Pepper and Garlic Powder: The seasonings are rubbed on the meat before cooking.
- All-Purpose Flour: Used to coat the pork chops and to help thicken the gravy.
- Vegetable Oil: Used to brown the pork chops.
- Onion: Provides a base layer of flavor.
- Chicken Bouillon Cubes: Makes broth which is the base of the gravy.
- Water: Mixed with the bouillon cubes to make the broth.
- Sour Cream: Excellent for thickening and lends the richness of cream to the sauce.
Step-By-Step Instructions
Step 1: Season pork chops generously with salt, pepper, and garlic powder. Then dredge them in the flour.
Step 2: In a skillet over medium-heat, lightly brown the pork chops in vegetable oil. Place in them in the slow cooker and top with onion slices.
Step 3: Dissolve bouillon cubes in boiling water and pour over onions and pork chops. Cook on low for 7-8 hours.
Step 4: After the pork chops have cooked, remove from the slow cooker and keep warm.
Step 5: In a bowl, blend the flour with the sour cream; mix into meat juices. Turn slow cooker on high for 15-30 minutes until the sauce is slightly thickened.
Step 6: Return pork chops to the crockpot and serve with the sauce.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- To give the pork chops a nice golden brown color and seal in the juices, sear them in a hot skillet for a few minutes on each side before adding them to the slow cooker.
- Adding the sour cream at the beginning of the cooking process may cause it to break down and separate. Instead, add the sour cream during the last 30 minutes of cooking to prevent this from happening.
Variations
- Mushroom and onion: Add sliced mushrooms and onions to the slow cooker along with the pork chops for a delicious savory flavor.
- Ranch seasoning: Use ranch seasoning mix instead of onion soup mix for a different flavor profile. Add some chopped green onions to the dish for an extra pop of flavor.
- Creamy mustard: Add Dijon mustard to the sour cream sauce for a tangy kick. You can also add some honey to the sauce for a touch of sweetness.
- Tomato sauce: Replace the sour cream with tomato sauce for a completely different flavor profile. You can add Italian seasoning and Parmesan cheese for an Italian twist.
- Lemon and garlic: Add lemon juice, garlic, and a splash of white wine to the slow cooker for a bright and flavorful dish. You can also add some capers for a tangy twist.
Storing & Freezing
Storing: Transfer cooled pork chops and sauce to an airtight container and store in the refrigerator for up to 3-4 days.
Freezing: Wrap each pork chop individually in foil. Place the individually wrapped pork chops in a large freezer safe bag and freeze for up to 2-4 months.
Reheat: Place the pork chops in a dish and cover with foil. Warm in a 350 °F oven for 10-15 minutes, or just until heated through.
Recipe FAQ's
Absolutely! Chicken works wonderfully in this recipe. The flavor and texture will be a little different, but it will still taste great!
Yes! You can cut the recipe in half for a smaller slow cooker, or you can use a smaller slow cooker without having to reduce the ingredients.
These pork chops are great over rice, but other good options would be egg noodles or mashed potatoes. Vegetables like peas, green beans, carrots and corn also make a great side.
The slow cooker cooks the meat slowly so there’s a risk that bacteria may contaminate it before reaching safe cooking temperatures. It’s safest to use thawed pork chops in a slow cooker.
More Dinner Recipes You'll Love
Slow Cooker Sour Cream Pork Chops
Special Equipment
Ingredients
- 4 pork chops boneless or bone-in
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 large white onion peeled and cut into slices
- 2 chicken bouillon cubes
- 2 cups boiling water
- 2 tablespoons all-purpose flour
- 1 cup light sour cream
Instructions
- Season pork chops generously with salt, pepper, and garlic powder. Then dredge them in the flour.
- In a skillet over medium-heat, lightly brown the pork chops in vegetable oil. Place in them in the slow cooker and top with onion slices.
- Dissolve bouillon cubes in boiling water and pour over onions and pork chops. Cook on low for 7-8 hours.
- After the pork chops have cooked, remove from the slow cooker and keep warm.
- In a bowl, blend the flour with the sour cream; mix into meat juices. Turn slow cooker on high for 15-30 minutes until the sauce is slightly thickened.
- Return pork chops to the crockpot and serve with the sauce.
Notes
- To give the pork chops a nice golden brown color and seal in the juices, sear them in a hot skillet for a few minutes on each side before adding them to the slow cooker.
- Adding the sour cream at the beginning of the cooking process may cause it to break down and separate. Instead, add the sour cream during the last 30 minutes of cooking to prevent this from happening.
- Storing: Transfer cooled pork chops and sauce to an airtight container and store in the refrigerator for up to 3-4 days.
- Freezing: Wrap each pork chop individually in foil. Place the individually wrapped pork chops in a large freezer safe bag and freeze for up to 2-4 months.
- Reheat: Place the pork chops in a dish and cover with foil. Warm in a 350 °F oven for 10-15 minutes, or just until heated through.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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