Crockpot Sour Cream Porkchops

I found the recipe for these here. I did pre-brown them like the recipe says, but it was a little annoying to have to cook and then use the crockpot. Plus it made an extra pan for me to wash! I think next time I'll try seasoning them, flouring them, and tossing them in the crockpot and see what happens. The porks very soft and the "gravy" is good. We made rice and served it over that.

Crockpot Sour Cream Porkchops
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups hot water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream


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 crockpot, and top with onion slices. Toss in bullion cubes and water. Cover, and cook on Low 7 to 8 hours.
After the chops have cooked, carefully remove them from the crockpot. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.