Sour Cream Pork Chops*

• 6 pork chops
• salt and pepper to taste
• garlic powder, paprika, and seasoned salt to taste
• 1/2 cup all-purpose flour
• 1 medium onion, chopped
• 1 can cream of mushroom soup
• 2 cubes chicken bouillon
• 2 cups boiling water
• 4 tablespoons all-purpose flour
• 1 (8 ounce) container sour cream (I used about 4-6 oz)
• Egg noodles, rice, or mashed potatoes

1. Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour seasoned with garlic powder, paprika and seasoned salt. In a skillet over medium heat, lightly brown chops in a small amount of oil.
2. Place chops in slow cooker, and top with chopped onion. Dissolve bouillon cubes in boiling water, then add cream of mushroom soup. Add 4 Tbsp flour to a little cold water and combine with soup mixture. Pour over chops. Cover, and cook on Low 7 to 8 hours.
3. Preheat oven to 200 degrees F (95 degrees C).
4. You can now serve it two ways: Pull out the pork chops, add sour cream to sauce and serve with sauce poured over chops and mashed potatoes. Or cut the pork chops into bite-sized pieces, add sour cream to sauce, and serve over egg noodles or rice. Top the meal with steamed green beans and ta-da! Delicious.

*recipe from allrecipes.com, with my own alterations