Sour Cream Pork Chops
6 pork chops
½ tsp garlic powder
½ cup flour
1 can chicken broth
2 tablespoons flour
1 (8 ounce) container sour cream
Season pork chops with garlic powder and then dredge in ½ cup of flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker and pour chicken stock over the chops. Cover and cook on low for seven to eight hours. Preheat oven to 200 degrees. After the chops have cooked, transfer the chops to the oven to keep warm. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to high for fifteen to thirty minutes or until sauce is slightly thickened. Serve sauce over pork chops.
Serve over egg noodles.