Slow cooker advice; can I cook this recipe on high for 3-4 hours/ use broth instead of bouillon cubes?!
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 slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
Preheat oven to 200 degrees F (95 degrees C).
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 slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
Answers:
Yes you can cook them on high, and I would actually prefer chicken stock over bouillon as it is not as salty. This recipe sounds like smothered pork chops. I cook mine in the oven and it only takes about one hour for them to get very tender. I dredge them and brown them. Top with sauteed onions and cover with stock. cover the pan with foil and bake at 350 for one hour. I also thicken the stock after they are cooked, and sometimes I put thin sliced potatoes on the bottom and put the chops on top of them. I think you will be fine to cook them on high.
Yes
Oh, yes! To both questions..