6-10 center-cut pork chops, trimmed (quantity depends on size of the chops and the number of people you are feeding)
Salt, pepper, garlic powder, or other seasonings
about 1/2 cup of flour
Fat/Oil (olive, refined coconut, butter, or ghee)
1 large or 2 medium onions, sliced
2 - 3 cups chicken broth
8 oz. sour cream or whole-milk yogurt
Put the flour in a shallow dish or pie plate and mix it with seasonings of your choice. Salt, pepper, and garlic powder are good - or any favorite seasoning blend you might have on hand. I don’t measure the seasonings - I shake it in fairly liberally, imagining how much I would shake onto the amount of chops I’m cooking.
Heat about 1 tablespoon of the fat or oil in a large skillet over medium heat. Dredge the pork chops in the flour mixture, then add to the hot pan and brown lightly on both sides. Put the chops in the slow cooker, then top with the onion slices and enough chicken broth just to cover it all.
Cover and cook on low for about 8 hours (this can vary slightly, depending on the size and quantity of chops). Remove the chops (they should be falling-apart tender!) and stir in the sour cream to the remaining liquid and onions. This sauce is excellent over the chops and either mashed potatoes or mashed cauliflower (recipe coming soon!), and whatever green vegetable you decide to serve on the side.
Note: if you want a thicker gravy-like sauce, you can transfer some or all of the liquid to a saucepan (before you add the sour cream) and heat it with a little corn starch or flour to thicken somewhat, then stir in the sour cream off heat. I’m usually too lazy to bother, and don’t mind the more liquidy sauce flooding my plate!
This recipe is adapted from one I got through a cool menu-mailing service called, oddly enough, Menu-Mailer. Check it out if meal planning is a challenge for you!