4 center-cut pork chops, 1 inch thick
6 slices bacon
12 whole cloves
1 sm. can of mushrooms
4 tsp. mustard
1 1/2 c. chicken bouillon
1 tbsp. basil
1 tbsp. marjoram
1 pt. sour cream

1. Fry bacon crisp and set aside.

2. Drain off fat, leaving enough to sear chops on both sides. Brown chops.

3. Spread mustard on each side of chops. Dot each with 3 cloves.

4. Crumble bacon and add with all other ingredients except sour cream. Simmer for 45 minutes, covered.

5. Remove meat, reduce liquid by half. Add sour cream and mix well. Return chops to pan and keep warm until served. Serves 4.