Slow Cooker Pork | Pork and Potatoes in Sour Cream and Chive Sauce

When you get home at the end of a long day, you want dinner to be on the table as quickly as possible, with this recipe the chops and potatoes are already done. So then all you need to do is finish the gravy, put some vegetables on and you’re ready to serve.

This dish makes it’s a tasty liquid which when thickened at the end of the cooking time, which makes a stunning gravy. The quality of the gravy is determined by whether or not you brown the chops and vegetables before slow cooking. For my money it’s worth the extra step and the extra pan to clean! (If you are not browning the chops, skip the 'coat in flour' and brown the vegetables steps, make stock with cubes/powder and boiling water. Add a tablespoon of Worchestershire sauce for a flavour boost.)

A perfect meal for busy families and also as a ‘company’s coming’ mid-week dinner. Let the slow cooker to do the hard work and you can sit back and enjoy the compliments.  

Pork and Potatoes in Sour Cream and Chive Sauce 

Cook on low for 7-9 hours
Serves 6-8

6- 8 pork chops (so they fit in your slow cooker in one layer)

¼ flour (to lightly coat chops)

Butter, oil, as you prefer to sauté vegetables

1 onion finely sliced

1 clove of garlic crushed

3-4 potatoes, peeled, cubed (quantity to match number of servings required)

2 cups hot chicken stock

1 cup sour cream (I use a 250ml tub of lite sour cream)

2 Tblsp flour

1-2 Tblsp fresh chopped chives

·         Turn slow cooker onto low to start it warming up.

·         Add the first measure of flour to a plate.  Coat each chop lightly in the flour, stack on the side of the plate and set aside for a moment.

·         Heat a small quantity of butter or oil in a large pan on the stove.

·         Add onions, garlic and potato cubes and stir fry until tender and lightly coloured.

·         Add vegetables to slow cooker, cover, return pan to heat and add pork chops to brown lightly.

·         Add the layer of lightly browned chops to slow cooker and return pan to heat, add chicken stock and heat until boiling.

·         While heating stir chicken stock, pick up as much of the pan flavors as possible, breaking up any flour lumps. You want as smoother a liquid as possible!

·         Pour hot stock over pork and potato layer, season to taste, cover and cook on low for 7-9 hours.

·         To make the sour cream sauce, turn the slow cooker to high.

·         Remove just the chops to warm serving dish, cover and keep warm.

·         In a small mixing bowl combine the sour cream and flour, once combined, add to slow cooker, stir thoroughly and gently to combine. Cover and cook sauce on high for 20-30 minutes.

·         By the time you cook your side dish vegetables, (and if it’s a special occasion warm some garlic bread – the oven’s on already, keeping the chops hot!) the sauce will be ready.

To serve, add the chops, spoon over sauce, sprinkle with fresh chopped chives, (maybe a light sprinkle of paprika to add some colour) add your side dishes and get ready for a stack of cleaned plates and a round of compliments - enjoy!

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