Okay… so maybe I will overkill this recipe thing, but I found this site the Healthified Kitchen and SOOO many of the recipes on there look delicious! This recipe we are eating for dinner is one of them. I’ve never been a pork fan, but this year I have really exerted myself to branch out. I still can’t stomach ham, but I have come a LONG way with pork roasts, chops and country style ribs! That’s nice too because it’s the cheapest meat to buy most of the time!!

Anyway, I kinda wish I had waited on this recipe because Stu isn’t going to be home for dinner. I forgot about that. I usually do something way easy… like spaghetti-oh’s when he’s not home. 😉 BUT hopefully there will be some left for him to try because I already took a bite and it’s SO yummy! I didn’t have pork chop medallions do I used what was in the freezer, bone-in pork chops. The meat cooked up so tender, it just fell right off the bones when I stirred in the sour cream. The dog will be happy for the seasoned bones I have no doubt.

So anyway here’s the recipe, you really ought to try this one. It’s hardly any more bother than spaghetti-oh’s, but wow, the flavor!!!! I was planning to serve it over rice because we have a ton to use up, but at the last minute I opted for egg noodles. The lads seem to like noodles, and right now that’s one less battle I want to have to fight. 🙂

Creamy Slowcooker Pork Chops
Makes 4 Servings
Recipe adapted from AllRecipes.com

1 pound pork chops, boneless medallions
Salt, pepper and garlic powder to taste
8 tbsp all-purpose flour, seasoned with pepper, garlic powder and paprkia
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
1 tbsp minced garlic, jarred
10 tbsp fat-free sour cream

Season pork chops with salt, pepper, and garlic powder to taste, and then dredge in 6 tbsp seasoned flour. In a skillet sprayed with nonstick cooking spray over medium heat, lightly brown chops. Meanwhile, boil water in microwave. Once boiled, dissolve bouillon cubes in water. Stir in garlic. Place chops in slow cooker, and top with onion slices. Pour sauce over chops and onions in crock pot. Cover and cook on high 3 to 4 hours. Once done, add sour cream and stir. If still too thick, use cornstarch/cold water to thicken. Serve over egg noodles.

Nutritional Information: 452 calories, 58 carbs, 7 fat grams and 36 protein grams.

P.S. (this is Rachel again) I couldn’t figure out where the rest of the flour went in this recipe, so I just dumped what was left of the “dredging” flour over the chops before putting in the onions and broth. Helps thicken things up. Oh, and I didn’t fry the chops first either, just tossed em in raw. 🙂 One less thing to do, it all ends up cooked anyway! Hee hee!