4-6 loin pork chops, med. thickness
4-6 slices onion
Dried dill weed
1 beef bouillon cube
1 c. hot water
1-2 tbsp. water

Trim fat from chops. Heat electric skillet to 340 degrees and brown a couple pieces of fat just long enough to grease pan. Remove. Brown pork chops on both sides. Sprinkle top of chops with dill and place a slice of onion on each. Reduce heat to simmer and add bouillon dissolved in hot water to bottom of the skillet. Reduce heat and simmer 50 to 55 minutes. Remove chops and onions to a warm platter. Stir flour into pan drippings. Cook one minute. Add water to make gravy.