6 pork chops
1/4 c. flour
Salt and pepper
3/4 c. sour cream
1 tbsp. dill seed
3 tbsp. butter
Bread crumbs
3 tbsp. milk
1 can chicken broth
1 egg

Pound chops and slit edges. Dip in flour, salt and pepper. Dip in egg and milk, then bread crumbs. Fry in butter browning on both sides; remove from pan. Mix sour cream, dill seed, broth and remaining flour mixture together. Heat in frying pan but DO NOT LET IT BOIL. Pour over chops and serve. Serves 3 to 4.