6 shoulder pork chops (3/4 inch thick)
Salt and pepper to taste
4 tbsp. butter
4 med. onions, chopped or thinly sliced
2 garlic cloves, minced
2 tbsp. paprika
1 chicken bouillon cube dissolved in 1 c. water
1 c. sour cream
2 tsp. dried dill weed

Dredge chops in seasoned flour (reserve 2 tablespoons). Heat butter in large skillet and brown chops on both sides; set aside. Add onions and garlic to skillet; saute over medium heat 6-8 minutes, stirring occasionally.

Stir in paprika and bouillon and cook over high heat to deglaze skillet. Add chops; bring to boil. Reduce heat; cover and simmer for 45 minutes or until chops are tender. Remove chops to heated serving dish and keep warm.

Blend sour cream and 2 tablespoons flour; stir in dillweed, then stir into onion mixture and cook and stir over medium heat until sauce thickens and is smooth (do not boil). Ladle some sauce over chops and serve remainder in heated sauce dish. Good with noodles and rolls.