Sour Cream Pork Chops

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4 Servings
Pork
American
pork pressure cooker Main Dish Pork American

4 Bone in k chops
Salt and per to taste
1/2 cup All purpose ur
1 large on cut 1/4 inch thick
2 cubes Chicken illon cubes
2 cups ling water
2 tablespoon All purpose ur
8 ounce daisy lite r cream

1. 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. 2. Place chops in pressure, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on high for 4-5 minutes plus natural release. 3. Preheat oven to 200 degrees F (95 degrees C). 4. After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn pressure cooker to High for 2-5 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.


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