Pat pork chops dry with paper towels. Place 2 Tbsp. of butter in a skillet over medium heat. Mix flour, salt, garlic and pepper in a shallow dish. Dredge pork chops in seasoned flour and place in skillet. Cook on both sides just until browned. Place browned pork chops in slow cooker.
Add remaining tablespoon of butter to skillet and add sliced onions. Cook over medium heat until softened and lightly browned. Spoon over pork chops.
In a mixing bowl, combine Holland House® White Cooking Wine, chicken broth and cornstarch. Gently pour over pork chops. Cover and cook on high for 3-4 hours or low for 5-6 hours.
Carefully remove pork chops to a serving plate and cover with foil to keep warm.
Add sour cream and heavy cream to slow cooker and whisk together until heated through.
Serve pork chops over cooked rice and drizzled with sour cream gravy. Garnish with fresh parsley. Enjoy!
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Bold Boost #11: Sauté fresh veggies in 2 Tbsp of olive oil and then finish them off with ½ cup of our Holland House® White Cooking Wine for an easy side.
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