3 tbsp. flour, seasoned with salt & pepper
4 lg. pork chops
2 to 3 tbsp. butter
1 lg. onion, thinly sliced
1 clove garlic, minced
4 tsp. paprika
3 chicken bouillon cubes, dissolved in 1/2 c. boiling water

Combine:

1/2 c. sour cream
2 tsp. dill
1 tbsp. flour with salt & pepper

Dredge chops in flour. Heat butter and brown chops on both sides. Set aside.

Add onion and garlic and saute until onion is tender. Stir in paprika and bouillon and cook on high to deglaze pan.

Add chops, bring to boil and reduce heat. Cook 45 minute or until tender. Remove chops and keep warm. Add sour cream mix to pan and cook on medium until thick. Do not boil.