3/4 tsp. sage
1/2 tsp. salt
Dash pepper
6 1/2 inch loin pork chops
2 tbsp. fat
2 med. onions, sliced
1 beef bouillon cube
1/4 c. boiling water
1/2 c. dairy sour cream
1 tbsp. flour
2 tbsp. snipped parsley

Combine flour, sage and pepper; rub chops with the mixture. Brown chops lightly in the hot fat. Add onions to chops. Dissolve bouillon cube in boiling water; pour over chops. Cover and simmer 30 minutes. Remove chops from broth. Combine sour cream and flour. Slowly stir in broth. Return mixture to skillet; HEAT TO BOILING. Serve gravy with chops; garnish with parsley. Serves 6.