4 pork chops
2 tbsp flour
1 medium onion sliced
2 chicken bouillon cubes
1 1/2 cups hot water
8 ounces sour cream
Salt and pepper to taste
Procedures : Season pork chops and dredge in flour. Lightly brown in a small amount of oil.
Place in casserole or baking dish; top with onion slices.
Dissolve bouillon in hot water. Pour over pork chops and onions.
Cover and bake in 350? oven for 30-35 minutes.
When chops are done, stir 1 tbsp flour into sour cream, then spoon sour cream into dish with pork chops.
Recover and put back in the oven for about 10 minutes or until juice is thickened.
Serve with rice or noodles