The sauce this makes is really good.

4 - 6		boneless pork chops
		seasoned flour for dredging (add salt, pepper, etc. to flour)
2	tbsp.	vegetable oil
1	lg.	onion, sliced
2	c.	chicken broth
2	tbsp.	flour
8	oz.	sour cream

Heat oil in a skillet over medium high heat. Dredge pork chops in seasoned flour and brown in skillet, turning to brown both sides.

Layer chops in Crockery Pot with onion slices. Pour chicken broth over layers. Cover and cook on low 7 - 8 hours.

Stir the 2 tablespoons of flour into the sour cream until smooth. Stir sour cream into the Crockery Pot and blend into the cooking juices. Raise the Crockery Pot to high for 15 - 30 minutes or until the liquid has thickened.

Serve the chops and sauce over rice or noodles.

4 - 6 servings