When LeeAnn over at Living the Dream posted this I thought it might be a good recipe for our family, especially during our busy baseball season…the slow cooker is my friend these days. My kids love egg noodles and they usually like just about anything that has sour cream in it, so I thought I would give it a try.
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1/4 to 1/2 onion, sliced
2 cups chicken broth
1/4 to 1/2 cup dry white wine
2 tablespoons all-purpose flour
1 cup sour cream
8 oz. egg noodles
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
Place chops in slow cooker, and top with onion. Carefully pour broth into browing pan to deglaze. Pour broth over chops and add the wine. Cover, and cook on Low 7 to 8 hours.
After the chops have cooked, transfer chops to a plate. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; whisk into meat juices.
Put chops back into slow cooker and turn to High for 15 to 30 minutes, or until sauce is slightly thickened.
While the pork chops are back in the slow cooker for the last 15-30 minutes, cook egg noodles according to package directions.
Serve pork chops and sauce over the egg noodles.
We had this with a banana and strawberry fruit salad and a green salad.
Did I change anything? The only thing I changed is that I only used four pork chops since I knew there was no way we were going to eat all six. I also thought some mushrooms might be good in this, but no one eats mushrooms in this house but me.