Sour Cream / Curry Pork Chops
Tender crockpot pork chops in a curried sour cream sauce with chicken broth, slow-cooked for 7-8 hours until fall-apart tender with savory, spiced gravy.
YIELD
6 servingsPREP
20 minCOOK
480 minREADY
30 minThese curry pork chops are the sleeper hit of slow cooker dinners: the meat gets so tender it practically dissolves on your fork, while the sauce builds layers of warm curry spice mellowed by tangy sour cream.
Browning the chops first locks in flavor.
Serve over rice or mashed potatoes to soak up every drop of that sauce.
Pro Tips
- Use bone-in pork chops for more flavor, though boneless works in a pinch
- Don’t let the sour cream sauce boil or it will curdle, just warm it gently
- Curry powder brands vary wildly in heat, start with less and taste
Ingredients
6 Pork Chops
Salt / Pepper / Garlic / Onion Powder to taste
1/2 cup flour
1 can chicken broth
2 tablespoons flour
(1) 8 oz container sour cream
1 tablespoon yellow curry powder
Directions
Combine ½ cup flour, salt, pepper, garlic & onion powder. Dredge pork chops through flour mixture. Brown both sides of pork chops in a skillet over medium heat with a bit of oil.
Place chops in a slow cooker, with chicken broth and curry. Cover and cook on low for 7 to 8 hours.
Preheat oven to 200 degrees. Place chops in oven to keep warm. In crock pot juices add sour cream and 2 tablespoons of flour. Mix well and heat in crock pot for 15 to 30 minutes to thicken. Serve sauce over pork chops.
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