Sour Cream Pork Chops

Servings 6 Serves


  • 6 6-oz. boneless pork chops trimmed
  • sea salt and freshly ground black pepper to taste
  • garlic powder to taste
  • 1/2 cup flour plus 2 tablespoons, divided
  • olive oil
  • 1 large onion sliced 1/4-inch thick
  • 2 cups low sodium chicken broth
  • 8 ounces low fat sour cream at room temperature


  • DO-AHEAD TIP: Bring sour cream to room temperature (see recipe).
  • Season pork chops with salt, pepper and garlic powder; dredge in 1/2 cup of the flour.
  • Coat a large skillet with olive oil over medium-high heat; add pork chops and lightly brown on both sides; transfer to a slow cooker and top with onion slices.
  • Pour broth over the onion and pork chops.
  • Cover and cook on LOW for 6 to 7 hours.
  • With a slotted spoon, CAREFULLY remove the very tender pork chops from the slow cooker; keep warm.
  • In a small bowl, blend remaining 2 tablespoons of flour with the sour cream; stir into slow cooker juices.
  • Raise slow cooker heat setting to HIGH and cook for 15 to 30 minutes or until sauce has slightly thickened. Serve sauce over pork chops.


NUTRITION per serving: 317 Calories; 9g Fat; 38g Protein; 18g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 309mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Points: 8
SERVING SUGGESTION: Mashed russet potatoes and steamed broccoli spears.
VEGETARIAN: Use non-breaded faux chicken patties instead of pork chops and adjust cooking time as needed. Use vegetable broth instead of chicken broth.
KOSHER: Use boneless skinless chicken thighs instead of pork. Skip the sour cream, blend the flour directly into the broth before cooking on high.
GLUTEN FREE: Make sure broth is gluten free. Use gluten free flour.
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