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Pork Chops in Sour Cream

6 Loin pork chops, 1/2" thick
3/4 ts Dried sage, crushed
1/2 ts Salt
pn Pepper
2 tb Shortening
2 md Onions, sliced
1 Beef bouillon cube
1/2 c Dairy sour cream
1 tb Flour
2 tb Snipped parsley


Rub pork chops with a mixture of sage, salt and pepper. Brown lightly on both sides in hot shortening. Drain off excess fat. Add onions. Dissolve bouillon cube is 1/4 cup boiling water. Pour over chops; cover and simmer 30 minutes, or until meat is done. Remove chops to warm serving platter.

Combine sour cream and flour in a small bowl. Slowly stir in meat drippings. Return mixture to skillet; cook and stir until just boiling. Add water until gravy is of desired consistency. Serve over chops. Garnish with parsley.




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