6 pork chops
1 pt. sour cream
1 can consomme soup
1 sm. can mushrooms
1 med. onion, sliced
Sage
1 tbsp. oil
Chives

Rub pork chops with sage, then brown in oil. After browned, add onions and add consomme and enough water to cover chops. Simmer covered for 1-2 hours; the longer the more tender the chops.

Thirty minutes before serving, add mushrooms to broth. Place a tablespoon of sour cream on top of pork chops. Sprinkle chives on sour cream. Serve with rice, broth makes gravy.