6-8 pork chops
Salt
Pepper
3 chicken bouillon cubes, or to taste
2 tsp. curry powder, or to taste
1 heaping tbsp. flour

Salt and pepper pork chops; then brown well in electric frying pan. Dissolve bouillon cubes in 1 cup water. Sprinkle curry powder directly on pork chops. Pour bouillon water over pork chops; add extra water to cover.

Cover frying pan and simmer until fork tender (about 1 1/2 hours). Add water to pan as it evaporates. Before serving, remove pork chops and thicken gravy with flour and water. Serve over cooked rice.