Pork Chops with Dill, and Sour Cream

Ingredients

• 2 tsp olive oil
• 5-6 boneless pork chops
• 1 large onion, sliced 1/4in thick
• several dried mushroom slices (if available)
• 2 cubes chicken bouillon
• 1/2c flour
• 2c boiling water
• 2 tbsp fresh dill, chopped (dill seed works as well)
• 1c sour cream
• Sea salt, garlic powder and pepper, to taste
• Egg noodles, cooked per instructions
• Handful of baby spinach

Instructions

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 add all other ingredients and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.

Cook the egg noodles per instructions while the sour cream sauce is cooking. Once the noodles are done, drain the water then toss the noodles with the fresh spinach. The hot noodles will cook the spinach just slightly.

Place the full pork chop on top of the noodles and spinach then top with the sauce. Serve immediately.