Season pork chops to taste and dredge in flour.
Lightly brown in oil and place in crockpot;
top with onion slices.
Dissolve or soften bouillon in hot water
and pour over chops.
Cook on low 7-8 hours.
After the pork chops have cooked,
stir 2 T flour into the sour cream.
Stir into cooking juices. (It is not necessary
for this to be totally blended into
bouillon, but don't just dump it on top either.)
Turn crockpot to high for 15-30 minutes
or until liquid is slightly thickened. Serve with
rice, noodles or potatoes as you choose.

I have made this in a regular oven, baking it at 250°,
for 2 1/2 hours or longer. The longer
it cooks, the more tender, but i would not
recommend over 3 hours total.

The sauce from this is incredible.
Make sure to have something to sop it up with.